Velouté Tomato Soup

• 1 can diced tomatoes 28 oz or 2 X14,5 oz
• 1 tablespoon tomato paste
• 1 big potato or 2 small cut into small cubes
• 1 big carrot or 2 small cut into small pieces
• 2 stalks celery cut into small pieces
• 1 small onion chopped
• 1-2 clove(s) of garlic minced
• 1/4 cup olive oil
• 1 teaspoon sugar
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• salt and pepper
• greek yogurt
• croutons

1. Peel potato(es) and carrot and cut into very small pieces.rnrnChop onion, mince garlic.rnrnRinse very well celery stalks (with leaves) and cut into small pieces.
2. Bring a saucepan over high heat and pour the olive oil.rnrnWhen the olive oil is hot add nutmeg and cumin, stir for abut 20 seconds and add onion, garlic, potatoes, carrot and celery, stir for 1-2' then add tomatoes, tomato paste and sugar.
3. Add 3-4 cups water.rnrnReduce the heat to low and cook for 20'.rnrnAdd salt and pepper and oregano.rnrnCook for 5'.
4. Let the soup cool and puree it (for better result use hand blender).rnrnServe the soup with croutons and a spoonful greek yogurt per serve.
5. To make croutons: cut some bread slices into small cubes. Line a bake sheet with a parchment paper, layer the bread cubes, drizzle on olive oil drops and bake for about 5'-8' to 360u0b0 F or 180u0b0 C.

tomatoes, tomato paste, potato, carrot, stalks celery, onion, garlic, olive oil, sugar, nutmeg, cumin, oregano, salt, greek yogurt, croutons

Taken from food52.com/recipes/32783-veloute-tomato-soup (may not work)