You’ll find most of the ingredients to make this classic in your pantry. Goes great with grilled cheese, of course. Start to finish in about a half hour.
Serves 6.
Ingredients
- 2 T olive oil
- 1 onion, diced
- 1 whole leek, washed and sliced
- 1 tsp minced fresh garlic
- 2 (28-ounce) cans whole tomatoes, with juices
- 3 cups water
- 1 tsp fresh thyme
- 1 1/2 tsp sugar
- 1 to 2 tsp salt
- 1/2 cup heavy cream
Directions
- Heat the oil in a large soup pot over medium heat and sauté the onions and leeks for 10 minutes, stirring occasionally.
- Add the garlic and stir until fragrant, 1 to 2 additional minutes.
- Add the tomatoes, water, thyme, sugar and salt and bring to a boil. Reduce the heat, cover, and simmer about 15 minutes, or until onions are thoroughly cooked.
- Blend the soup in a blender until smooth. Return to the pot and stir in the cream.
