Tomato soup with cheesy toast

Ingredients

• 2 cans (2 x 28 oz.) of organic whole tomatoes with basil.
• 1 onion
• 2 leeks
• 2 minced garlic cloves
• 4 or 5 small carrots.
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup extra dry vermouth (or dry white wine)
• 1 qt of chicken broth.
• one big loaf of rustic bread
• shredded swiss cheese.

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Preparation

• Chop leeks and onions, and mince garlic. in a large pot melt the butter, add onion, garlic and leeks and let them cook gently until they become transparent. This takes about 3 minutes. Add the carrots chopped into little squares.
• Move vegetables around and let cook for a just 2 minutes until they get nice and warm. Add the dry wine to them. Let everything boil for about 2 minutes so that the liquid evaporates lightly and everything starts to smell (extremely good!).
• Add the tomatoes in the cans, to your vegetables. With a fork smash them around until they have become mush (this is a great stress relief, by the way).
• Add the chicken broth, salt and pepper. Bring everything to a boil, then reduce heat and let simmer for about 45 minutes, gently mixing the soup every once in a while.
• With a hand blender, blend all soup until it has become a homogeneous orange color. Cut the bread into 1/2 inch slices and spread them on a baking sheet. Place in a 450ºF oven on broil and toast for about a minute.
• The sprinkle some of the shredded cheese on top of each toast and back in the oven for another minute or so.