Tomato, Leek, and Kale Soup


A simple classic as the weather turns chilly. Make the base and add whatever else you have in the refrigerator for a simple meal (squash, sweet or spicy peppers, carrots, pan-fried sausage, etc).

2 Tbsp Butter or oil
2 large leeks, sliced up until green leaves
3 cloves garlic, chopped
3 pounds tomatoes, cored and halved
Herbs of your choice (basil, oregano, parsley, etc)
1/2 – 1 bunch kale, stems removed thinly sliced
Salt and pepper, to taste

If you have an immersion blender, this is quite possibly the simplest use of your extra tomatoes. In a tall stockpot over medium-heat, melt the butter and then saute the leeks and garlic. When they have turned translucent add the tomatoes halves (with skin and all) and let them cook down for 10 minutes or so, until they have formed their own broth. Transfer (carefully!) to a blender or insert your immersion blender. Blend to a nice puree, return to stockpot; this is the base of the soup. Add your chopped herbs, before or after blending, depending on your intended texture. At this point you can add chopped vegetables to the boiling stock to cook until fork-tender and play around with seasonings. Add the chopped kale approximately 5 minutes before completion, so it can cook down, but still retain its nutrients. Serve with a nice hearty bread and butter.