Tim's Tomato Dill or Basil Soup

Two firsts hit Boulder County yesterday...Our first real snowfall and a brand new baby boy for Anne and Brandon Greenhaw! Fresh starts come to us everyday, just some are more obvious than others. New babies and snowfall...seems like a great time to bust out a belly warming recipe.

As I was thinking what to make my family, as well as the newly expanded Greenhaw crew, I was quickly reminded of a special gift we received almost four and a half years ago, after Miss Hailey was born. The day we came home from Avista Hospital, Tim Shove (one of our fantastic neighbors for those of you who don't know him) brought us a wonderful, large pot of fantastic tomato basil soup, homemade tortillas and aged white cheddar. The perfect meal for a sleep deprived, slightly nervous new family in the middle of winter. This was one of our first meals as a new family and joined by Nana...made for a memorable evening.

This recipe is simple, quick, fresh, healthy and most of all TASTY.
From our table to yours...enjoy!

Tomato Dill or Basil Soup (large pot - serves 8)
Soup can be made a day in advance and freezes well

Ingredients ...I have added a few little twists from the original recipe

• 3 T olive oil


• 3 C chopped leeks (white and pale green parts)


• 4- 28 oz cans diced tomatoes with tomato juice


• 4 1/2 C low salt chicken stock


• 6 T packed, chopped basil or dill (depending on your preference)


• 2 pinches red pepper flakes (or 1/4 t cayenne if you prefer)


• 1 package prosciutto chopped


• 1/4 C fat free half and half


• 1/4 C creamed sherry


• 1 T kosher salt


• 1 T pepper


• Sour cream (dollops for serving)


• Sprinkle shredded Parmesan (or slices of aged white cheddar)


• Fresh dill or basil sprigs for garnish


• Baguette (or fresh tortillas)

Directions:

• In a large pot, heat olive oil


• Add chopped leeks and cook until tender (about 8 min)


• Add tomatoes including all tomato juice, chicken stock, chopped herb (basil or dill), re pepper, prosciutto, and bring to low boil.


• Reduce heat, stir and simmer uncovered for 30 min.


• Once tomatoes are fairly soft, puree soup in food processor or blender until smooth and then return to pot (probably need to do this in 3-4 batches).


• Bring soup to a simmer over low heat


• Add fat free half and half and creamed sherry


• Add salt and pepper


• Stir and simmer for another 10 min


• Ladle into bowls and top with shaved Parmesan and herb of choice (or a dollop of sour cream and aged cheddar)

This is really a bisque and matched with a great salad...you are ready to sit down and share your weekly adventures.