- 3 tablespoons unsalted butter
- good olive oil
- 1½ cups chopped yellow onion (1 large)
- 3/4 cup chopped shallots (2 large)
- 1 cup chopped leek, white and light green parts, washed and spun-dry
- 3 (28-ounce) cans crushed tomatoes, preferably San Marzano
- 4 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon saffron threads
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and freshly ground black pepper
- grated Italian Parmesan, for garnish
- minced fresh parsley, for garnish
Isn't a steaming bowl of tomato soup the ultimate comfort food? While heating up a can of tomato soup may do in a pinch, the real thing is so much better — with slowly sautéed onions and leeks plus good Italian tomatoes and a hint of saffron. You'll never go back to that can again!
Technique tip: To make ahead, prepare the soup completely and refrigerate. Reheat over medium-low heat, adding milk or water as needed to make the soup the desired consistency.
Heat the butter and 1 tablespoon olive oil in a large (11-inch) pot or Dutch oven over medium-low heat.2.
Add the onion, shallots and leek, and sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are tender.3.
Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tablespoon salt and 1½ teaspoons black pepper.4.
Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30-40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened.5.
Off the heat, stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Serve hot, sprinkled with the Parmesan and parsley.