Tomato Soup
Servings
8 Servings
Ingredients
- 2 tablespoons of butter or margarine
- 2 medium leeks white part only, chopped
- 3 small shallots minced
- 3 small carrots chopped
- 4 garlic cloves minced
- ¼ cup tomato paste
- ¼ cup flour
- 5 cups vegetable stock
- 5 cups diced tomatoes with their juices
- 1 bouquet garni of: thyme sprigs parsley stems, and 1 bay leaf
- ⅓ cup heavy cream or coconut milk
- Kosher salt
- Freshly cracked black pepper
Instructions
- Melt butter in a large saucepan over medium-low heat. Add the leeks, shallots and carrots and sauté the vegetables until they are very soft but not yet brown (about 10 minutes). Add the garlic and tomato paste and stir to combine.
- Add the flour and increase the heat to medium. Stir to coat the vegetables withthe flour. Add the stock, tomatoes, and the bouquet garni.
- Simmer the soup, stirring occasionally, for 30 minutes.
- Remove the bouquet garni, add the cream, and blend the soup with an immersion blender. Adjust seasoning with salt and pepper.
- Serve the soup with your favorite garnishes.
- Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2012. Subscribe Now.
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