Celery Soup with Roasted Tomatoes

Servings: 4

If you can get your celery fresh from a farm market, the greens at the top will still be there and be crisp. Do not waste them; chop and add them during cooking for added flavor and nutrition, or use as an edible garnish. 



1 (14-ounce can diced tomatoes), drained, but juice reserved

¼ cup olive oil

4 cloves garlic

1 peeled carrot, coarsely diced

2 stalks celery, coarsely diced

1½ cups milk

2 tablespoons fresh lemon juice

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Preheat the broiler and place the tomatoes onto a rimmed baking sheet with Teflon™ nonstick coating. Mix in the olive oil; broil about 8 minutes or until the tomatoes begin to brown evenly. Transfer all but ½ cup to a food processor, and add the garlic, carrot, celery, (reserved) tomato and lemon juices and pulse several times, taking care not to make the soup too smooth. In a medium saucepan, heat the soup over medium heat, adding in the reserved roasted tomatoes, a little per each bowl, and serve. Garnish with celery or parsley leaves.  

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