Tomato Soup

Authorlisa
Yields1 Serving
Prep Time25 minsCook Time1 hrTotal Time1 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.

Category

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.

Notes

Tomato Soup

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