Best paired with a grilled cheese.

Equipment

• Large nonstick soup pot or dutch oven
• Immersion blender

Ingredients

• 3-4 tbsp butter
• 2 tbsp good olive oil
• 1 leek, sliced lengthwise, washed, and then chopped
• 4 cloves of garlic, minced
• 1 can 28 oz whole san marzano tomatoes
• 1 can of crushed tomatoes
• Salt & pepper, to taste
• 1 tsp sugar
• 1 cup of vegetable broth (I use better than boullion)
• half & half (or heavy whipping cream)

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Method

1. Melt the butter in your large soup pot under medium heat. Add in the leeks and garlic, and sweat them until fragrant and translucent. Stir occasionally so they don’t burn.
2. Add the cans of tomatoes, olive oil, vegetable broth, salt and pepper, and sugar. Stir to combine.
3. Bring to a low boil on medium/high heat, then reduce to low and cover the soup pot. Simmer for 45 minutes to an hour, until the soup begins to taste less acidic and flavors get to know each other.
4. Turn off the heat. Grab your immersion blender and blend the soup slowly until smooth, and no chunks remain.
5. Add in half & half or cream about 1/4 cup at a time, until your desired creaminess is achieved. Keep in mind this will also cut the acidity from the tomatoes.
6. Taste for seasoning, and add more salt & pepper if needed. Serve hot.

Toppings

• Chopped chives
• Shaved parmesan cheese
• Fresh cracked pepper