1. |
Sauté onion, leek, garlic and celery in the oil until tender. |
2. |
Chop all of the veggies into bite sized pieces. |
3. |
Add half of the tomato paste and continue to sauté until combined. When combined, add stock, water, and half of the chopped basil. |
4. |
Bring to a boil and add all the rest of the chopped ingredients and the rest of the tomato paste. |
5. |
Simmer for 2 hours. Add salt and pepper to taste. Check it every once in a while and flavor as necessary. |
6. |
When all the veggies have basically turned to mush, let the soup cool for about 30 minutes. |
7. |
Use an immersion blender or a food processor to puree the soup until the texture is completely smooth. |
8. |
Enjoy alone or with a small dollop of low fat sour cream. |