Side note: I live on the best block in St. Paul. (Go ahead and challenge me on this; you'll lose; my block is awesome.) A few years ago, one wintery day, my neighbor Linda came by and said, "Here, I made some soup for you." Just like that, out of the blue. Welcome to my block. (We also have awesome parties, and snow blow each other's sidewalks, and have donut Saturdays and a block Talent Show - seriously - and I could go on and on... but I don't want to make you too jealous because there's already a line of people who want to come live on this block... so....)
This is what sweet Linda made me:
This Tomato, Leek and Basil Soup is my favorite tomato-type soup. It's brothy and a little sweet and so surprisingly full of flavor. And, of course, it's simple - because all the recipes I like are simple. :)
And it's just a really pretty soup, because you can see all the ingredients: the leeks, and the basil... Perfect for bringing to a friend down the street, for example. Or for someone who is not feeling well. Or for when you have some friends over for dinner, as a cozy start to the evening.
I love this soup so much that after I took a few pics... I stopped and slurped up most of the bowl of soup. Couldn't help it. So yummy.
Perfect for my Friday night. Easy-peasy-pretty-yummy.
- 2 cups sliced leeks
- 4 oz. butter
- 3 quarts beef broth
- Two 16 oz. cans of diced tomatoes (reserve the juice) - I used 1 big jar of stewed tomatoes
- 1/3 cup red wine vinegar
- 1/2 cup sugar
- ¼ cup cornstarch
- 1 cup firmly packed basil leaves
- 1 star anise
- Sautee leeks and butter until leeks are caramelized.
- Add the broth, diced tomatoes, vinegar, and sugar.
- Simmer for 25 minutes.
- Mix together corn starch and reserved tomato juice.
- Add this to the soup.
- Bring soup back to boil.
- Add basil and star anise.