Tomato Soup
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 25 minsCook Time 1 hrTotal Time 1 hr 25 mins
2 Tbsp best-quality olive oil
1 large sweet cooking onion, peeled and coarsely chopped
4 ribs celery, trimmed, tough strings removed, coarsely shopped
2 sweet carrots, peeled, coarsely chopped
3-4 cloves garlic, peeled
1 medium sweet potato, peeled, coarsely chopped
2 cups chopped fresh Roma tomatoes or one 28 oz can plum tomatoes
4 cups low-sodium chicken or vegetable stock or water.
1 tbsp crumbled dried basil
1Tbsp crumbled dried oregano
1 tsp sea salt
Freshly ground black pepper
Pinch good-quality curry powder
2 low-sodium chicken or vegetable natural bouillon cubes
1 In heavy stockpot or Dutchoven, heat olive oil over medium-high.
2 Add all chopped vegetables and saute until soft and onion is translucent.
3 Reduce heat to medium and add tomatoes, stock or water, basil, oregano, sea salt, black pepper, curry powder and bouillon cubes
4 Bring to boil and reduce heat to low.
5 Simmer for 30 minutes, stirring occasionally.
6 Using hand blender, puree soup to uniform consistency.
7 Remove from heat and serve.
8 Garnish with a dollop of low-fat yogurt or yougurt cheese.
Ingredients 2 Tbsp best-quality olive oil
1 large sweet cooking onion, peeled and coarsely chopped
4 ribs celery, trimmed, tough strings removed, coarsely shopped
2 sweet carrots, peeled, coarsely chopped
3-4 cloves garlic, peeled
1 medium sweet potato, peeled, coarsely chopped
2 cups chopped fresh Roma tomatoes or one 28 oz can plum tomatoes
4 cups low-sodium chicken or vegetable stock or water.
1 tbsp crumbled dried basil
1Tbsp crumbled dried oregano
1 tsp sea salt
Freshly ground black pepper
Pinch good-quality curry powder
2 low-sodium chicken or vegetable natural bouillon cubes
Directions 1 In heavy stockpot or Dutchoven, heat olive oil over medium-high.
2 Add all chopped vegetables and saute until soft and onion is translucent.
3 Reduce heat to medium and add tomatoes, stock or water, basil, oregano, sea salt, black pepper, curry powder and bouillon cubes
4 Bring to boil and reduce heat to low.
5 Simmer for 30 minutes, stirring occasionally.
6 Using hand blender, puree soup to uniform consistency.
7 Remove from heat and serve.
8 Garnish with a dollop of low-fat yogurt or yougurt cheese.