Creamy Tomato Basil Soup

I have so many recipes to post right now I had a hard time choosing just one! So check back in over the next few days for caramel apples (made using coconut milk and coconut sugar), pumpkin muffins (grain free), zucchini lasagna and whatever else I come up with between now and then!

But for today we are going to talk about creamy, thick, perfect for a grilled cheese, tomato soup. I really love tomato basil soup and it is beyond easy to make. There is absolutely no need to open up a can of soup and add water when you can make a homemade soup in about 30 minutes from start to finish! I was at our local farmers market on Sunday and came across some beautiful leeks so I decided to use them as the onion in this soup, and I really love the gentle flavor they brought to this soup. Leeks need to be carefully cleaned, which can be done by peeling off any part of the outer layer that looks old and thinly slicing the white part of the leeks. Then soak the rings (try to separate them) in cold water for a few minutes to remove the dirt between the rings. This can be done first while you are prepping you other items and only take about 2 minutes to do.

If you have never made your own soup before this is an easy one to start with, it is not complicated and is WAY better than anything you can buy in the store!

Soup simmering on stove before pureeing and adding Greek yogurt!

Finished product!

Creamy Tomato Basil Soup (with Leeks)
1 25oz Jar Eden Organic Crushed Tomatoes (only the Eden Organic Jars are BPA free, the cans are not!)
1 28oz Can San Marzano Tomatoes (BPA Free)
2 Small leeks thinly sliced and rinsed (1 small yellow onion would also work)
2 Cloves of garlic, minced
2 1/2 Cups Chicken broth (free range, organic)
2 Cups water
1/3-1/2 Cup Fresh basil (measured amount is while leaves are still whole)
1/2 Cup Plain Greek yogurt
1-2 Tbsp Olive Oil
Salt and pepper to taste

In a dutch oven or large pot saute leeks and olive oil and season with some salt and pepper. When soft, add in garlic and whole basil leaves saute for 30 seconds, using spoon to bruise/crush the basil. Add in crushed and whole tomatoes with juices, chicken stock, and water. Cook over medium heat for 20-25 minutes until soup has started to thicken. Taste and season again with salt and pepper if needed. Remove from heat and using an immersion blender puree soup to desired consistency*. Whisk in Greek yogurt and serve immediately.

* If you do not have an immersion blender you can ladle soup into a blender or food processor to puree. Be VERY careful doing this and puree your soup in batches- DO NOT overfill your blender/food processor to get done faster! I have definitely burned myself from pureeing hot soups in blenders and/or food processors!

Hope you enjoy this! Let me know what you think!