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Listed in: Soups
1 tablespoon (15 ml) olive oil
1 yellow onion, chopped
2/3 cup (75 g) prepared shredded carrots (or grated fresh)
1 stalk celery, sliced into 3 pieces
2 cups (475 ml) low-sodium chicken or vegetable broth
1 can (28 ounces, or 795 g) crushed tomatoes
1 tablespoon (15 ml) red wine vinegar
1 teaspoon Sucanat, sugar, or xylitol, or to taste
1/2 teaspoon each salt and fresh-ground black pepper
3/4 cup (175 ml) plain unsweetened soy or rice milk (or low-fat cow’s)
3 tablespoons (3 g) chopped cilantro, optional
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 7 minutes, or until the vegetables have started to soften, but before the onion browns. Add the broth, tomatoes, vinegar, Sucanat, salt, and pepper, increase the heat, and bring to a low, steady boil for 15 minutes, or until all the vegetables are very tender. Remove the celery and discard. Using an immersion blender (or regular blender or food processor), purée the soup until mostly smooth. Stir in the milk and simmer for 1 to 2 minutes until the soup is hot. Stir in the cilantro and adjust the seasonings, if necessary.
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