This recipe makes about 8 servings.

2 Tbsp olive oil
1 large sweet onion, peeled and chopped
4 ribs celery, trimmed and chopped
2 sweet carrots, peeled and chopped
3-4 cloves garlic, peeled and minced
1 medium sweet potato, peeled and chopped
2 cups fresh Roma tomatoes OR one 28-oz can plum tomatoes (no salt added)
4 cups low-sodium chicken broth OR veggie stock OR water (I always use chicken broth)
1 Tbsp dried basil, crumbled
1 Tbsp dried oregano
1 tsp sea salt
Freshly ground black pepper, to taste
Pinch of curry powder
2 low-sodium chicken or veggie bouillon cubes (I omit the bouillon b/c I use the broth)

1. In a large pot, heat olive oil over med-high heat. Add all chopped vegetables and sauté until onion is soft and translucent.2. Reduce heat to medium and add tomatoes, stock or water, basil, salt, oregano, curry, and bouillon. Bring to a boil and reduce heat to low. Simmer 30 minutes, stirring occasionally.3. Using a hand-held stick blender, puree the soup to your desired uniform consistency. (I dump it into my bullet to blend it.)4. Remove from heat and serve. Garnish with a scoop of low-fat plain yogurt or yogurt cheese. (We use a dollop of sour cream and some green onion. It is really yummy with the sour cream stirred in, but Tosca probably wouldn’t approve.)

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