2 pounds of plum tomatoes
1 sweet onion, chopped
1 large carrot, chopped
1 potato, peeled and chopped into chunks
1 large leek, cut in half lengthwise and chopped in slices
1 quart vegetable broth or water
2 cloves garlic, chopped
2 tablespoons olive oil
2 cups basil leaves
Sea salt and freshly ground pepper
Peel the tomatoes.
Cut a small “x” on top of the tomatoes and drop them into boiling water for 1 – 2 minutes until the skin loosens easily. Once peeled, crush the tomatoes in bowl.
Prepare the leeks.
Wash the chopped leeks and sauté the leeks over a medium heat for 5 minutes until the leeks are tender but still firm. Set aside to use later.
Cook the vegetables.
Heat the olive oil in a soup pot over a medium heat and add the onion, garlic, carrot and potato and cook for 5 minutes. Add the tomatoes, broth and salt and bring to the boil. Reduce the heat and simmer covered for 25 minutes until the vegetables are tender.
Add the bail leaves to the soup and remove it from the heat. Puree the soup with a vertical wand blender until it is creamy. Add the leeks and season to taste. Return to the heat and cook for another 5 minutes before serving.