2 tablespoons butter
1 large leek, minced
5 large ripe tomatoes, peeled and chopped (or 1 (28-ounce) can diced tomatoes)
2 garlic cloves, halved
1 ½ cups vegetable broth
2 bay leaves
Sea salt and freshly ground pepper
½ cup heavy cream, plain yogurt or kefir
In a medium pot, melt the butter over medium-low heat. Add the leek and saute until translucent, about 5 minutes.
Add the tomatoes, garlic, vegetable broth and bay leaves. Season with salt and pepper. Bring to a boil. Cover the pot with a lid and simmer for 15-20 minutes.
Discard the bay leaves. Add the cream, yogurt or kefir. Blend the soup until very smooth. Serve hot.