Tomato Soup
Authorlisa
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.
CategorySoup
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
