Canned tomatoes are often superior to the pasty red orbs that pass as fresh tomatoes, and they are always available. The imported Italian ones in particular are a blessing: they’re sweet and flavorful. Smoked paprika imparts a hint of smokiness. This soup can be served piping hot, chilled, or at room temperature when it’s hot and humid outside.
Ingredients
- 1 teaspoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 2 medium leeks, white and light green parts, trimmed and chopped (about 4 cups)
- 1 teaspoon smoked paprika
- Kosher salt
- Freshly ground black pepper
- One 16-ounce can imported tomatoes
- 2 cups beef stock, preferably organic
- 2 cups loosely packed fresh Thai basil (or Italian basil)
- ½ cup milk
- 1 tablespoon minced fresh chives
How to Make It
- Melt the butter with the olive oil in a large soup pot over medium heat. Add the leeks, paprika, and salt and pepper to taste. Sauté, stirring often, until the leeks soften, about 10 minutes.
- Add the tomatoes. Raise the heat, add the stock, and bring to a gentle boil. Simmer for 5 minutes, add the basil, and transfer to a blender (you may need to do this in batches). Puree and return to the pan. Add the milk, stir, and taste for salt. Divide among soup bowls. Top with the chives.
