I’m fairly ambivalent about tomato soup. On one hand, it’s often low-calorie and packed with lycopene, a proven antioxidant that is said to help prevent damage to certain cells in the body.
On the other hand, if it isn’t homemade soup, you’re running the risk of slurping a bowl of what tastes like hot, watered down tomato juice. The only savior is pairing said soup with a hot, gooey grilled apple and cheddar cheese sandwich on sourdough bread.
This version of tomato soup incorporates chunky tomatoes and sliced leeks to add depth and flavor that you don’t usually get from a tomato soup. Tomato lovers will be hooked and the rest of you? Grab the sourdough and don’t look at me like that.
- 2 large cans (28 ounces each) diced tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 2 leeks, white and green parts only, trimmed, halved lengthwise, washed well, sliced into half moons
- 1 tablespoon tomato paste
- ⅛ teaspoon ground nutmeg
- 2 tablespoons flour
- 2 cups vegetable or other broth
- Set oven to 475F. Drain tomatoes in a colander, reserving the juice. Arrange tomatoes in single layer on a rimmed baking sheet. Sprinkle with brown sugar and roast for 20 minutes plus whatever preheating time remains.
- Meanwhile, melt butter on medium heat in large pot. Add leeks and sauté until golden, stirring often. Stir in tomato paste, nutmeg and flour; cook for a minute, stirring. Slowly add the broth, stirring to incorporate each addition before adding more. Stir in roasted tomatoes and reserved tomato juice.
- Slow Cook: If you have some extra time, a slower simmer really brings out the flavor in these tomatoes. Cover and let barely simmer for 3 hours.
- Fast Track: If you're making this on a weeknight when you don't have three hours to kill waiting for your soup to simmer, prepare as directed in steps 1 and 2 and cook over medium heat, stirring occasionally for about forty-five minutes to an hour. Serves 6-8.