Ingredients

• 1 Small Yellow Onion, Peeled and Chopped
• 1 Small Leek, White and Pale Green Parts Only
• ˝ Teaspoon Crushed Red Pepper
• 1 Small Red Bell Pepper, Seeded and Chopped
• 3 Sprigs Fresh Thyme, Leaves Picked
• 2 Cloves Garlic, Smashed and Chopped
• 2 Tablespoons Sherry Wine
• 1 Tablespoon Sherry Wine Vinegar
• 5 Cups Good Quality Canned Whole Tomatoes
• 1 Cup Heavy Cream
• 2 Sprigs Fresh Basil
• 2 Spring Fresh Parsley
• 1 Cup Ripe Fresh Tomato, Diced
• 3 Cloves Garlic, Roasted
• 2 Teaspoons Kosher Salt
• 1 Slice Country Style Bread
• 2 Cups Water

Cooking Process

Slice the leeks in half lengthwise and then in cross-sections about 1/2 ‘ wide. Soak leeks in cool water to remove any dirt or sand, being sure to lift the leeks out of the water, as the foreign particles will sink to the bottom.

 

Heat the oil in a large saucepan (4 qt or more) over medium to medium-high heat until it shimmers, and then add the onion, bell pepper, leek, raw garlic and crushed red pepper. Sauté until the vegetables have softened and are lightly caramelized, about 5-7 minutes. Season with half of the salt, add the bread and cook for another 3-4 minutes. Deglaze the pan with the wine, sherry and the vinegar and reduce until the liquids have almost evaporated. Add the tomatoes, herbs, roasted garlic and the water and return to a boil. Reduce the heat and simmer for 1 hour, stirring often to avoid burning. Add the cream and puree with an immersion blender until smooth. Taste, add remainder of salt if necessary and cook for 15-20 minutes more. Strain the soup if you want a more refined soup or leave alone for a more rustic presentation.

 

Optional Garnishes – toasty parmesan croutons, mini-grilled cheese sandwiches, basil oil

 

Enjoy!