Creamy Tomato Soup
Makes about 8 cups | Prep time: 25 minutes | Total time: 55 minutes
- 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)
- Heat the oil (or 2 tablespoons of the broth) in a soup pot over medium-high heat.
- Add the sweet potatoes, onions, red pepper flakes, and bay leaf.
- Sauté about 2 minutes. Lower the heat to medium.
- 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.
- Raise the heat to medium-high.
- Add the tomatoes and cook, stirring from time to time, until the tomatoes have turned orangey-red, about 5 minutes.
- Stir in the broth and salt.
- 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.
- Remove the bay leaf and puree the soup.
- 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.
- Check the seasonings, and add black pepper if you like.
- Reheat gently and serve (with a sprinkle of chopped fresh parsley, if you prefer).