This time of year my kitchen counter is constantly filled with tomatoes.  We have a good bit from our garden (not as many as I hoped) and a bunch from our CSA.  It’s not exactly soup weather yet, but once the cooler weather starts to hit, I will be in full soup mode.  I’m not quite ready for that yet, but I had plenty of tomatoes to use and leeks. If you don’t have leeks, any white onion will do.  I love to use fresh tomatoes in soups and sauces.  I like this soup because it is simple, no fuss and freezes well. And it’s also kid friendly and packed with veggies!   It it just perfect with some toasted crusty bread or grilled cheese sandwiches.

Ingredients

Tomatoes, quartered (around 2 lbs)

extra-virgin olive oil

1 large leek, white and light green portions, diced

1-2 carrots, diced

2 cloves of garlic, roughly chopped

1/4 cup tomato paste

4 cups of stock (chicken or vegetable)

1 teaspoon honey

1 tablespoon of fresh thyme leaves

pinch of crushed red pepper (optional)

Preheat oven to 325.  Quarter the tomatoes and toss with olive oil and salt and pepper.  Place the tomatoes on a baking sheet (with sides so the juices do not spill) cut side up.  Roast for about 2 hours until the tomatoes are slightly caramelized.  Your house will smell amazing!

In a dutch oven, saute the diced leek, garlic and carrots in olive oil until softened, around 10 min. Salt and pepper the mixture.  Add the tomato paste to the mixture and cook for another minute or two.  Add the roasted tomatoes and any juices and the stock, thyme and honey and simmer for about 30-45 minutes.

Puree the soup with an immersion blender or work in batches and puree the soup in a blender until smooth.  Adjust the consistency with stock if needed and season with salt and pepper. I also add some crushed red pepper for a little heat, depending on your taste.  Serve with parmesan shavings and a drizzle of olive oil.