Move over canned stuff! Various garden tomatoes, leeks, onion, shallot, and garlic in a broth-based soup with cream added makes this soup heavenly!
This soup hits the spot on a cold spring rainy day, a snowy winter day, or a windy fall day.
Well, I guess any day really is a day for this warm, delicious tomato soup! It is simple to make and the end result is worth each tomato you peel, and the hour it takes to wait for it! Promise! The flavor melds together perfectly.
OK! Let’s make it! This is what you’ll need…
Ingredients:
- Tomatoes
- Leeks
- Onion
- Shallot
- Garlic
- Salt and Pepper
- Chicken Broth
- Cream
- Olive Oil
I used Roma, cherry, and big beef tomatoes.
In a stockpot, boil water and then add the tomatoes to the hot water for a couple of minutes until they crack, add them to cold water until they are cool enough to peel.
In another stockpot or dutch oven, add the olive oil and then the leeks, onion, shallot, and garlic. Saute until tender,
Add the peeled tomatoes to the onion mix and season with salt and pepper. Let cook for 5 minutes.
Add the broth and bring to a boil, then turn to simmer for 30 minutes.
Use an immersion blender, food processor, or blender and puree the ingredients together. Return to stockpot and add the cream and mix. Then simmer for an additional 30 minutes. Adjust seasoning to your liking. If the soup is still a little thin for your liking, simmer an additional 10 minutes.
Top with whatever garnish you would like. Parmesan cheese, croutons, eat with your favorite crackers or a hunk of bread!
Can I use store bought or canned tomatoes?
Yes. Why not!? If you’re in the mood for tomato soup and you don’t have garden tomatoes…then I say do it!
Tomato Soup
Ingredients
- 2-1/2 lbs. Tomatoes
- 2 Leaks cleaned & sliced
- 2 Onion Sliced
- 1 Large Shallot Sliced
- Salt
- Pepper
- 5 C. Chicken Broth
- 1 C. Heavy Cream
- 3 Tbsp. Olive oil
- 3 cloves Garlic minced
Instructions
- In a pot of boiling water, blanch the tomatoes for 1 minute and then transfer to cold water and then peel.
- Slice leaks. (They are very sandy) I soak them in water to let the sand fall to the bottom of the container. Then slice the onion and shallot and garlic
- In a dutch oven pot, Add the olive oil and the onion, shallot, leeks, garlic. Cook until slightly translucent. Add the peeled tomatoes, salt, and pepper, and cook for 5 minutes. Turn the heat to high and add the chicken broth. Bring to a boil then turn the heat to simmer for 30 minutes.
- Use an immersion blender, food processor, or blender to puree the soup until smooth. Add the heavy cream and simmer over low for 25 minutes. IF still too runny, can simmer an additional 10 minutes.
- Taste and adjust seasoning to your liking.
- Enjoy!
Notes
If you make this soup, please tag me on instagram #stuffmushkiloves or leave a comment and let me know!
