Creamy Tomato Soup
Serves 6
8 large cloves garlic, peeled
Wrap cloves in foil and roast at 350 degrees for 30-45 minutes.
2 large leeks, thinly sliced
2 T. cooking oil
3 T. butter
2 T. brown sugar
Saute leeks in oil/butter until tender and caramelized. Stir in brown sugar. Puree with the roasted garlic cloves.
2 (14.5 oz) cans fire roasted tomatoes, pureed
1 (12 oz) can tomato paste
4 T. vegetable base
~3 T. Worcestershire
~3 T. adobo sauce
3 c. water
Add to a large soup pot, along with the pureed leeks and garlic. Simmer for up to 30 minutes.
Just before serving, incorporate:
3-4 c. heavy cream (to your desired texture and taste)
NOTE: The soup is very tasty without the cream as well...a little spice and a LOT of tomato, but I thought it was delish!
