Vegan Tomato Soup

Serves 4

1 leek, roughly chopped and well washed (see notes for washing)

Olive Oil

5.3 oz tube double concentrated tomato paste

28 can whole peeled san marzano tomatoes

1 cup water

1 ½ teaspoons vegetable base paste (like better than bouillon)

14 oz can full fat coconut milk

4 sun dried tomato halves in oil

1 bay leaf

2 sprigs fresh basil

1 sprig fresh rosemary

1 bushy sprig thyme

Salt & pepper

In a heavy bottom pot, add a glug of olive oil and the leeks. Season with salt and saute over medium high until soft and translucent. Add the tomato paste and continue cooking until the paste becomes 1 - 2 shades darker and brown bits form on the bottom of the pan. Deglaze with water, scraping the bottom of the pan.  

Add in vegetable base, coconut milk, sun dried tomatoes, bay leaf, and herb springs - stem and all. Bring to a simmer, then reduce the heat to medium-low, cover and cook for 30 minutes. Stirring occasionally. 

Remove the herb stems and bay leaf, then use an immersion blender or regular blender to puree the soup. Adjust the seasoning and serve.

Notes: To wash the leeks, fill a large bowl with cold water. Cut the leeks according to the recipe then place in the water. Give them a really good wash, running the leeks between your fingers to loosen the dirt. Once well agitated, let the leeks sit for 5-10 minutes. The dirt will settle on the bottom, then you can skim the clean leeks off the surface and discard the dirty water. Leeks are VERY dirty, you’ve been warned…