Everyone has that one friend they can go months, sometimes years, without seeing, but when you finally get together again it seems like no time has passed. That’s how I feel about tomato soup! It’s comforting in its simplicity and every time I make it, I wonder why I don’t make it more often. Comforting and delicious, this soup paired with a grilled cheese or saltine crackers transports me back to my childhood.
2 tbsp butter
1 tbsp olive oil
2 stalks celery, cut into 1/2-in. pieces
2 leeks, cut in half lengthwise and cut into 1/2-in. pieces
1 cooking onion, diced
1 garlic clove, halved
3-4 sprigs fresh thyme
2 tbsp tomato paste
1 28-oz can diced tomatoes
2 cups vegetable broth or water
Add butter and olive oil into a large soup pot placed over medium-low.
Once butter is melted, add celery, leeks, onion, garlic and thyme to the pot and stir to coat vegetables.
Cook vegetables, stirring occasionally until they become translucent and soft, about 12 min.
Add in tomato paste and stir well, cooking for an additional min.
Add tomatoes and vegetable stock, cover and bring to a simmer, cooking for 15 min.
Remove soup from heat and remove thyme sprigs. Ladle the soup into a blender; blend on medium until you get a smooth creamy consistency. (You can also use a hand blender.)
Taste for seasoning and adjust, adding salt or pepper as desired. Serve immediately or store in the fridge in an airtight container up to 5 days, or in the freezer for up to 3 months.