Tomato Veggie Soup
My husband likes his with grilled cheese. The girls like theirs with crackers, rice or pasta. Mine? I like mine pure and simple. The benefit of this soup is that it has something to please everyone. AND its packed full of veggies!
2 tablespoon olive oil
1 large onion, diced
4 ribs celery, diced
2 large carrots, peeled and diced
4 cloves garlic, minced
1 medium sweet potato, peeled and diced
2 cups diced roma tomatos or 1 28 ounce can/carton tomatos
4 cups chicken or vegetable stock
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon sea salt
freshly ground pepper
pinch curry powder
2 chicken or vegetable bouillon cubes
In a dutch oven or large stock pot, heat olive oil over medium heat. Add all chopped veggies and sauté till soft and onion is translucent. Approx. 5 minutes.
Reduce heat to medium and add tomatoes, stock, basil, oregano, sea salt, pepper, curry powder and bouillon cubes. Bring to a boil and reduce heat to low. Simmer 30 minutes.
Using a hand held blender, puree soup to uniform consistency.