Author Notes
This recipe was born from a surplus of tomatoes and leeks at my farm share last spring. This soup is simple, quick, and probably my favorite tomato soup to date. A whole bulb of garlic? Yes, that is not a typo! Skimping on the garlic or switching out coconut oil for any other would definitely detract from the commingling flavors in this soup. —kat gans
Ingredients
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2-3
Leeks
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1
Bulb Garlic
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3 tablespoons
Coconut Oil
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5
Vine Ripe Tomatoes
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1/2 tablespoon
Paprika
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1/2 teaspoon
Crushed Red Pepper
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4 cups
Vegetable Broth
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Salt and pepper to taste
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1/2
Lemon
Directions
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Trim, half, and slice leeks. Peel and crush garlic with knife blade. Quarter tomatoes. Add all to a pan with coconut oil and roast on 475° ~25minutes until fully cooked and browned on outside.
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In a pot bring broth to a simmer. Deglaze the roasting pan if needed and add roasted vegetables to pot. Add smoked paprika, crushed red pepper, salt and pepper. Let simmer for about 20minutes partially covered.
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Use an immersion blender to blend soup to desired consistency. Add juice from 1/2 lemon.
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