I'm preparing for the blizzard that's coming today, not that I need a reason to make more soup. Typically I use regular yellow onion in this soup but I needed leeks for another recipe so I gave it a try. It's delicious but I need to remember to double it next time because it ends up being about 1 1/2 quarts in the end.
Here's what you'll need:
8-10 plum tomatoes
3 cloves garlic
1 1/2 chopped leeks
2 cups chicken stock
2 cups half&half
Salt, pepper, rosemary
Start by slicing the tomatoes lengthwise into 3-4 slices each. Lay the slices evenly on a parchment lined baking sheet along with whole peeled garlic.
Add the tomatoes and sauté with leeks for about 5 minutes, breaking them up with the back of a wooden spoon. Add 2 cups of stock, bring to a boil and simmer 10 minutes. Add 2 cups of half&half and simmer another 5-10 minutes. Remove from heat and it's time to blend the soup. I don't have a regular blender so I used my hand held emulsion blender. I think you'd be better off using a food processor or a regular blender because it took me forever to purée the tomato skin.
You may need to add a bit more stock if it's too thick. That's it! It's so much better than canned tomato soup.