45ml butter
30ml olive oil
4 leeks, washed and sliced in coins
2 cloves of garlic, minced
2 x 400g tins of chopped tomato
15ml sugar
5ml salt
500ml vegetable stock
60ml cream
a handful of basil leaves
Place a saucepan over medium-high heat and add the butter and olive oil.
Add the leeks and cook, stirring often, until just before the leaks start to caramelise.
Add the garlic and stir-fry for 1 minute.
Add the tomato, sugar, salt and vegetable stock and bring to a boil.
Turn the heat down to a simmer and cook for 15 minutes.
Blitz the soup with an immersion blender until smooth and place it back on a medium-high heat.
Pour in the cream and simmer for another 2-3 minutes.
Scatter over the basil leaves and serve with toasted cheese sandwiches.
My Whisk and I 