I guess it’s because soup is forgiving. It takes a lot to screw up soup.
Anyway, I’ve made a lot of tomato soups, and frankly, just kind of did it by what I had, and so forth.
But this one turned out so good, that I figured I better write it down so I would remember the ingredients for the next time.
This is just a perfect meal on a chilly late-fall to winter day. Make it with a toasted cheese sandwich to which you’ve given proper attention (not American cheese on Wonder bread), and you have a fine satisfying and comforting meal.
- 2 leeks, cleaned and chopped to a small dice
- 2 carrots, shredded
- 2 ribs celery
- 2 tbsp butter
- 2 cloves garlic, micro-planed
- 4 cups tomatoes (from cans or fresh)
- 1 tsp salt, more or less depending on whether you are using salted canned tomatoes
- 1 tsp pepper
- 2 tsp red pepper flakes
- 2/3 c dry red wine
- 2 Tbsp fresh flat-leafed parsley
- 1 pt cream
- Saute in your soup pot the veggies, until softened and translucent. Add the garlic and continue until fragrant.
- Add the tomatoes, seasonings, and wine
- Cover and simmer on low for an hour.
- Cool, and then ladle the solids to the blender or food processor and puree.
- Return to pot and stir in the parsley.
- Reheat, and take off the heat and add the cream. Warm if necessary.
NOTE: you can substitute onions for the leeks. I just had them and needed to use them up. I would say a small one. Also, nix the wine if you wish. Or add some chicken stock, if you need more juice. And you may wish to eat it chunky and not puree it at all. As I said, soup is pretty forgiving.