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
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Add butter and olive oil into a large soup pot placed over medium-low.
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Once butter is melted, add celery, leeks, onion, garlic and thyme to the pot and stir to coat vegetables.
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Cook vegetables, stirring occasionally until they become translucent and soft, about 12 min.
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Add in tomato paste and stir well, cooking for an additional min.
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Add tomatoes and vegetable stock, cover and bring to a simmer, cooking for 15 min.
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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.)
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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.