Looking for a simple and fast soup recipe? Try our Tomato and Leek Soup! With only three ingredients, it is perfect for when your fridge is empty, and your kids are picky eaters. To make it even more delicious, serve with a grilled cheese sandwich cut into croutons to float in the soup. Here is how to prepare it.
Yield: 3 servings
Ingredients
2 tablespoons unsalted butter
1 ( 28oz) can of whole peeled San Marzano tomatoes
2 large leeks, white and pale green parts only, rinsed well and chopped
Kosher salt and black pepper, to taste
Direction
To begin, grab a large sauté pan and place it on medium heat. Add a generous amount of butter to the pan and wait for the foam to subside. Once the butter has settled, toss in some fresh leeks and sprinkle a pinch of salt and pepper over them. Allow the leeks to sauté for roughly 10 minutes until they become soft and translucent.
Next, add some juicy tomatoes and the cooked leeks to a blender or food processor. Pulse the mixture until it becomes smooth and creamy, which should take roughly 45 seconds to a minute. Be sure to taste the mixture and adjust the seasoning to your liking.
Once the seasoning is just right, return the mixture to the stovetop and heat it to your desired temperature. This savory and flavorful blend will surely be a hit at your next dinner party or family gathering.
Kitchen tool we adore: KitchenAid 2-Speed Immersion Blender
Pureeing soup in a food processor can be messy, and sometimes a blender doesn’t get the texture as even as we’d like. A hand-held immersion blender is an easy fix, and it’s also great for smoothing out sauces and making a quick foam. Our favorite is KitchenAid’s 2-Speed version – it’s sleek, compact, and reliable.
Retails for $40–50; available at Home Depot, Target, Macy’s, and Bed, Bath & Beyond
