YIELD: 6 servings | PREP TIME: 15 minutes |STOVETOP: 45 minutes

• 2 (28-ounce) cans whole tomatoes or 4 pounds fresh tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, cut into small dice
• 2 medium carrots, cut into small dice
• 2 celery ribs, cut into small dice
• 1 teaspoon salt
• 4 cloves garlic, minced
• 1 teaspoon minced fresh rosemary
• 1 tablespoon tomato paste
• 1 bay leaf
• 5 cloves roasted garlic (see Tip)
• 2 cups Chicken Broth or Veggie-Herb Broth
• 1 tablespoon balsamic vinegar
• 2 tablespoons Rosemary-Garlic Oil , plus 2 to 4 tablespoons for drizzling

1. Crush the tomatoes with your hands so you have a loose puree.
2. Heat the olive oil in a large pot over medium-high heat. When the oil is hot, add the onion, carrots, celery, and salt. Sauté for 10 to 12 minutes, until the veggies are softened, stirring occasionally.
3. Add the garlic and rosemary and cook for another minute, then stir in the tomato paste. Add the crushed tomatoes, bay leaf, roasted garlic, and broth and bring to a simmer. Cover, turn the heat down to medium-low, and cook for 20 minutes. Remove the lid and stir in the balsamic vinegar. Turn up the heat to medium-high and simmer, uncovered, for an additional 10 minutes.
4. Coarsely blend the soup. You can puree half in a blender and then return the puree to the pot (for a half-smooth, half-chunky texture), or you can use an immersion blender. Stir in 2 tablespoons of the Rosemary-Garlic Oil.
5. Drizzle each bowl with 1 to 2 teaspoons of the Rosemary-Garlic Oil before serving.

Chef’s Tip: If you saved the garlic after making Rosemary-Garlic Oil, you can use it in this recipe. If not, break up a bulb of garlic into cloves and toss them with enough olive oil to coat. Roast on a rimmed baking sheet at 375°F for about 30 minutes, until the garlic is tender. Once cool enough to handle, squeeze the cloves out of their skins. You’ll have more than you need for this recipe, but you will find that it makes a wonderful addition to many recipes!