Chunky Tomato and Leek Soup
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by In Good Taste at https://ingoodtaste.kitchen/chunky-tomato-and-leek-soup/