Old Fashioned Tomato Soup

This soup is easy-peasy-lemon-squeezy and you will probably have all the ingredients in your cupboard.

1 tablespoon olive oil
1 large onion or two leeks, chopped
2 cloves garlic, chopped
4 tins plain tomatoes (and their juice)—any type, chopped, diced, stewed, plum
4 tins beef broth or the equivalent in homemade or bullion
2-3 tablespoons tomato paste
¼ cup dry white wine
1 very large potato, peeled and cubed
½ cup heavy or light cream
Sea salt to taste

1) Heat the olive oil in a large soup pot. Sauté the onion and garlic until soft.

2) Add in everything else except the cream and salt. Bring to a gentle simmer and cook, covered or not (just keep it gently simmering) for 20 minutes, until the potatoes are soft.

3) Puree the soup with a stick blender (immersion blender). Add the cream and taste to season with salt, is desired. Bring back to heat up, but do not boil, before serving.

This is better the next day, or the day after that. It can simmer for much longer than indicated above but does not need to. Makes about 8 big servings.