Tomato Soup

By anonsouthernbell

Ingredients

• 2 tabl olive oil
• 2 stalks celery, chopped
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 (28oz) can "no salt added" whole, peeled tomatoes
• 1 c sweet potato puree
• 1/2 c broccoli puree
• 1 qt (4 cups) low-fat, reduced-sodium beef broth
• 1 bay leaf
• 1/4 tea pepper
• 4 oz cream cheese at room temp

Preparation

Step 1

1. Warm the oil in a large stockpot over medium-high heat. Add the celery, onion and garlic. Cook until the onion softens, 6-8 minutes. Add the tomatoes, sweet potato and broccoli purees, bay leaf and pepper.

2. Bring to a boil. Reduce to a slow simmer and cook until the soup begins to thicken, about 10 minutes. Off the heat, add the cream cheese. Remove the bay leaf. Blend with an immersion or stick blender until smooth. Serve immediately.