Tomato Soup

Ingredients:

• 1 cup diced onion 

• 1 cup diced carrot 

• 2 cups diced sweet potato 

• 14 ounces canned whole tomatoes, low or no salt added 

• 5 tablespoons tomato paste, low or no salt added 

• 4 cups vegetable broth, low or no salt added 

• ½ teaspoon dried basil, divided 

• ½ teaspoon kosher salt, divided 

• ¼ teaspoon garlic powder 

• 1/8 teaspoon red pepper flakes, optional 

• ½ cup milk (almond, cow’s, soy, etc) 

• 4 slices whole-wheat bread 

• ½ tablespoon extra virgin olive oil 

• ¼ cup fresh basil leaves 

Instructions:

1. Heat oven to 350 degrees and line a baking sheet with parchment paper. 

2. Add onion, carrot, sweet potato, tomatoes, tomato paste, vegetable broth, ¼ teaspoon dried basil, ¼ teaspoon salt, garlic powder and red pepper flakes to a large pot, bring to a boil. 

3. Once boiling reduce heat to medium low and cover. Cook for 30 to 40 minutes until potatoes and carrots are very soft. 

4. Blend with a stick blender or in batches in a blender. 

5. Put soup back in pot and stir in milk, keep on low heat until ready to serve. 

6. Meanwhile, cut bread into large cubes, toss with olive oil, ¼ teaspoon dried basil and ¼ teaspoon salt. 

7. Place bread cubes onto lined baking sheet. Bake for 10 to 12 minutes or until golden brown. 

8. Top soup with croutons and torn fresh basil leaves.