While I tend to consume more soups in the winter—for obvious reasons—tomato soup, in my opinion, is an all-year-round soup.
I actually find the lightness and acidity of the tomatoes more suitable for the warmer seasons. If it were up to me, all soups should have leek as a base. I think it lends an incredible, buttery taste that’s richer and sweeter than onions.
This soup took me 15 minutes from start to finish. I used canned instead of fresh tomatoes this time, cooked them for 10 minutes in chicken broth with aromatics, blended my soup, stirred in some cream, and voilà!—my soup was ready.
My mother had two servings, my daughter—who’s normally anti-soup —dipped in two slices of bread and finished her entire bowl. I savored mine slowly after everybody was done and the kitchen was cleared out and all mine.
Tomato Leek Soup
- 2 tablespoons butter
- 1 large leek, minced
- 2 garlic cloves, halved
- 1 (28-ounce) can diced tomatoes (or 6 medium tomatoes, peeled and chopped)
- 1 ½ cups chicken broth
- 2 bay leaves
- Sea salt and freshly ground pepper
- ½ cup heavy whipping cream
Step 1: In a medium pot, melt the butter over medium-low heat. Add the leek and garlic and sauté until the leek is translucent, about 5 minutes.
Step 2: Add the diced tomatoes, chicken broth and bay leaves. Season with salt and pepper. Increase the heat to medium-high. Cover the pot with a lid and cook for 10 minutes.
Step 3: Discard the bay leaves. Using a stick blender, blend the soup until very smooth. Stir in the cream. Serve warm.