Fresh from the garden tomato soup

I wanted a tomato soup that didn’t taste like pasta sauce…. I think I’ve achieved that! This recipe is delicious and fresh and taste like a tomato in its prime. Hopefully you still have some fresh ones….if not you can use canned diced tomatoes.

Ingredients:

4 Tbs butter

2 heaping cups of sliced leeks

2 Tbs shallots, diced

8 cups tomatos, pealed and chopped (or canned diced tomatoes)

1 1/2 tsp salt

1/4 tsp red pepper flakes

1/2 Tbs worcestershire sauce

1 bay leaf

1 tsp sugar

1 1/2 cup chicken broth (or vegetable broth)

1 1/4 cup cream

salt and pepper to taste

Directions:

1) In a large heavy duty pot melt the butter over medium heat. Add the leeks and shallots, sauté until tender. Stir in the tomatoes, salt, red pepper flakes, worcestershire, bay leaf and sugar…simmer for 5 minutes.

2) Add the chicken broth…simmer 10 - 20 minutes. letting the flavors melt together.

3) Using a emersion blender, standard blender or food processor …..blend the soup until smooth. Be careful its hot and prone to splatter.

4) Pour soup back into the pot (if not using the emersion blender) then stir in the cream. Salt and pepper to taste. ENJOY!