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Creamy Tomato Soup

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Creamy Tomato Soup

Makes about 8 cups | Prep time: 25 minutes | Total time: 55 minutes

 Ingredients

  • 2 tablespoons olive oil (Phase 3 only; use broth for Phase 1)
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (use ruby or garnet sweet potatoes)
  • 1 large onion, roughly diced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 28-ounce can diced organic tomatoes
  • 4 cups low-sodium chicken or vegetable broth
  • 3/4 teaspoon sea salt, or to taste
  • Black pepper (optional)
  • Chopped parsley (optional)

 Directions

  1. Heat the oil (or 2 tablespoons of the broth) in a soup pot over medium-high heat.
  2. Add the sweet potatoes, onions, red pepper flakes, and bay leaf.
  3. Sauté about 2 minutes. Lower the heat to medium.
  4. Cook, stirring from time to time, until the onions are golden, about 10-15 minutes (Phase 1: Add additional tablespoons of the broth to prevent sticking, if necessary). Take care not to cook the vegetables too fast or they may burn.
  5. Raise the heat to medium-high.
  6. Add the tomatoes and cook, stirring from time to time, until the tomatoes have turned orangey-red, about 5 minutes.
  7. Stir in the broth and salt.
  8. Bring to a slow boil, reduce the heat to medium-low, and let the soup simmer uncovered for another 30 minutes or so until the sweet potatoes are soft.
  9. Remove the bay leaf and puree the soup.
  10. If the soup seems too thick for your taste, add a little extra stock or some rice milk or almond milk to get the right consistency for you.
  11. Check the seasonings, and add black pepper if you like.
  12. Reheat gently and serve (with a sprinkle of chopped fresh parsley, if you prefer).

 

 

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