After sharing the recipes for the Chocolate Budino and the Caramel de Lite Cookie Bars, I thought I should post something savory and nutritious. With a chill lingering in the late weeks of winter, I figured that a soup would fit the bill.
Tomato soup is like macaroni and cheese; you just can't have too many recipes. There is cream of tomato, tomato and rice, tomato and bread, tomato bisque--the list goes on. This recipe is one that I haven't made in a while. It is also one of those that I need to write down before I forget the recipe.
I like this soup thick and chunky, but you can thin it out with more chicken broth or purée it a little more for a smoother texture. Served with some crusty bread and a dollop of crème fraîche, this is a comforting bowl for a chilly night or rainy afternoon.
Tomato Leek and Basil Soup
3 tablespoons unsalted butter
2 large leeks, rinsed and slice into 1/4-inch half moons
3 medium stalks of celery, cut into 1/4-inch slices
1/2 teaspoon dried basil
1 cup chicken broth
2-28 ounce cans whole peeled tomatoes
Kosher salt and freshly ground pepper to taste
Crème fraîche (optional)
In a large stock pot, melt the butter over medium-high heat. When the foaming subsides, add the leeks and celery and season with a pinch of salt. Cook, stirring frequently until the vegetables have softened, but not browned, about 10 minutes. Add the tomatoes and their juice and stir, breaking up the tomatoes with a wooden spoon. Add the basil and chicken broth. Bring to a simmer, cover and cook until the tomatoes have softened, about 25-30 minutes. Using a hand-held blender, purée the soup until desired consistency is met. Alternately, you can purée the soup in a food processor or blender in batches. Season the soup with salt and pepper to taste. Serve with a dollop of crème fraîche. Enjoy!
Source: The Galley Gourmet