The best Tomato Soup you will ever eat.....

8 cups of tomatoes- Core and cut an X on the bottom. Spray with olive oil. Grill on medium heat 5 minutes, flip and do 5 more minutes. You may need to adjust time of your grill runs hot. Bring them in, allow to cool, remove skins and some of the insides if very seedy.

3 cups of Cherry or Grape tomatoes, Cut ~1/4" slice off tops and cut an X on bottom. Spray with olive oil. Grill 3 minutes. Bring in, allow to cool, should be able to give them a light squeeze and they will come out of their skins.

Throw skins out.

1 stick of butter

2 Tbsp olive oil

2 medium onions, chopped

2 leeks, whites sliced thin

3-4 big cloves garlic, minced

½ c. flour

1 6oz can organic tomato paste

4 sprigs fresh thyme

4 springs fresh oregano

½ cup chopped basil

4 cans (14.5 oz) Organic, low sodium Chicken broth

In a 5 qt saucepan or dutch oven, melt butter over medium heat. Add oil, onions, leeks, garlic, season with salt and pepper. Cook 5 minutes. Take out about ½ of the leek slices and set aside.  Stir in flour and tomato paste. Cook 1 minute. To saucepan add thyme, oregano, basil, broth and large tomatoes (not grape tomatoes yet!) breaking up large tomatoes with your fingers. Bring to a boil, reduce heat and simmer, 30 minutes. Remove stems from thyme and oregano.

Working in batches, puree the soup in a blender until somewhat smooth, return to pot. Add grape tomatoes and remaining leek slices. Season with salt and pepper. Serve immediately, or freeze in portions. (Think lunch in February!) Yum-my!