Tomato Leek Bisque

This soup is so delicious that even my husband the carnivore doesn't mind it as a meal. It freezes well, so make extra!  Recipe is adapted from Don't Panic - Dinner's in the Freezer, a cookbook packed with wonderful make-ahead meals. 



Ingredients

1/4 c olive oil
3 - 4 chopped leeks, white and pale green parts only
2 stalks celery, chopped
2 cloves garlic, chopped
28 oz canned whole tomatoes
2 c chicken broth
3/4 c white wine
1 tbs lemon juice
Handful of chopped fresh basil or 2 tsp dried
Salt and pepper
Directions

In a heavy pan, heat oil, leeks, celery and garlic over medium-high heat. Cook 10 mins until leeks are soft. 
Add tomatoes, chicken broth, wine, and lemon juice. Bring to a boil, then let simmer 30 minutes.
Remove from heat, add basil and blend (I like to use an immersion blender for this step)
Serve with a dollop of sour cream on top, or stir in some heavy cream for a creamy variation.





Yields about 9 cups soup

Prep Time: 10 minutes

Cook Time: 40 minutes