Soups On!

With the fall weather now with us it's nice to get dinner on the table in no time and with little fuss, and in some cases without paying a visit to the market. So what's easy, comforting and takes little to no time? Soup!

Here I share with you two classics: Tomato Basil Soup and Potato Leek Soup! Get a big pot, dust off your ladle, grab a big bowl, and prepare to have a satisfying dinner that leaves plenty of time to relax in bed with a good book or fav tv show!

Tomato Basil Soup

Ingredients
3-4 pounds ripe plum tomatoes
1/4 cup extra virgin olive oil
1 medium yellow onion, minced
2-3 garlic cloves, minced
1 bunch of fresh basil leaves, torn
1 quart low sodium chicken stock or water
salt & pepper to taste
2 tbs. unsalted butter

Directions:
1. Bring a large pot of water to boil. Place an "X" on the bottom of the tomato add to water for about 30 seconds. Remove tomato, allow to cool and then peel the skin off tomato.
2. In a soup pot add olive oil, then saute onions until translucent. Add garlic and cook for 30 more seconds.
3. Over the soup pot crush tomatoes by hand. Add have of the basil, stock and a pinch of salt and pepper. Allow to simmer for 30 minutes or so.
4. When tomatoes have broken down and soup has thicken adjust seasoning. Depending on your preference you can serve the soup chunky or puree with an immersion blender, food processor or blender when slightly cooled. Reheat, add butter and enjoy!

Potato Leek Soup:

Ingredients:
2 tablespoons unsalted butter
4-5 medium leeks, cleaned and dark green sections removed, cut into half moons
3-4 small Yukon gold potatoes, peeled and sliced thinly
1 quart low sodium chicken stock or water
1 cup heavy cream
1/2 cup milk
salt and pepper to taste

Directions:
1. In a soup pot melt butter and add leeks. Allow to soften for about 5-10 minutes.
2. Add potatoes, a pinch of salt and pepper and mix well to combine flavors. Pour in chicken stock and allow to cook until potatoes are tender approximately 20 minutes. Then using an immersion blender, food processor or blender (when cool) puree soup.
3. Return to pot. Add milk, cream and adjust seasoning. Gently reheat and serve!