velouté tomato soup

 

Ingredients

• 1 can diced tomatoes 28 oz (or 2 cans 14,5 oz)
• 1 tablespoon tomato paste
• 1 big potato or 2 small cut into small cubes
• 1 big carrot cut into small pieces
• 2 stalks celery cut into small pieces
• 1 small onion chopped
• 1 clove garlic minced
• 1/4 cup olive oil
• 1 teaspoon sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• salt, pepper
• greek yogurt
• ctoutons (optional)

Instructions
Peel potato(es) and carrot and cut into very small pieces.
Chop onion, mince garlic.
Rinse very well celery stalks (with leaves) and cut into small pieces.
Bring a saucepan over high heat and pour the olive oil.
When the olive oil is hot add nutmeg and cumin, stir for about 20 seconds and add onion and garlic.
Stir and add potato, carrot and celery, stir for 1-2' then add crushed tomatoes, tomato paste and sugar.
Add 3-4 cups water.
Reduce the heat to low and cook for 20'.
Add salt, pepper and oregano.
Cook for 5'.
Let the soup cool and puree it (for better result use hand blender).
Serve the soup with croutons and a spoonful greek yogurt per serve.

enjoy

PS.  To make croutons: cut some bread slices into small cubes. Line a bake sheet with parchment paper, layer the bread cubes, drizzle on olive oil drops and bake for about 5' to 400 degrees F or 200 degrees C.