Roasted tomato and leek soup with basil. Do you see it? Do you see all the pretty red tomatoes and the specks of green basil and the crispy leeks on top? Since I do not own a blender or an immersion blender, my soup doesn’t look like The Kitchen Sink’s pictures. While my soup came out less smooth and more chunky, it’s the best tomato soup I’ve ever had. I could have left out the leeks and or basil and it still would have been my favorite, and I’m a big fan of a can of condensed tomato soup.
- 1 T. butter
- 1 T. olive oil
- 3 leeks – sliced and cleaned well
- 3 cloves garlic – smashed
- 2 cans fire roasted (or slow roasted) tomatoes
- 1 C. water
- 1/2 C. whole milk
- 1 T. sugar
- 1/4 t. crushed red pepper
- 1/4 t. celery seed
- 1/4 C. basil – chopped a bit
- Salt and Pepper
In a large soup pot, heat the butter and oil. Toss in the leeks but save a hand full or two to top your soup at the end. Add the garlic and cook for about 5 minutes. Add the tomato and juice, water, milk, and seasonings. Bring to a boil and then reduce the soup to simmer for 10 minutes.
Transfer the soup to a food processor, maybe in two batches (I am a bit crazy and poured it all in). Use a blender to make the soup smooth and creamy. Pour back into the pot and warm. In a skillet, saute the left over leeks and cook until crispy.
Serve soup with crispy leeks on top along with grilled cheese or a quesadilla on whole wheat tortilla.
Notes: I’ll still eat many cans of condensed tomato soup, but I’ll be making this again as well.
Servings: 4-5 bowls