Warning - photo heavy post
2-3 large tomatoes cubed
1 large red onion cubed
2 sticks of celery finely chopped
2-3 garlic pods
rock salt to taste
freshly ground pepper
4-5 basil leaves finely chopped
1/2 stick of leek finely chopped
2 slice of white bread
In a cast iron skillet, add the celery, tomatoes, red onions and coat them in olive oil . Add salt and freshly ground pepper. Red onions adds a sweetness to the soup.
In a seprate pan add the finely chopped leek and coat some olive oil add a dash of salt and freshly ground pepper.
Place them in the oven, remove leek after 8-10 min or when it is roasted. leave the tomatoes, onion and celery for 5 more min, add garlic and roast for 5 more min ( total 18-20 min) or till it is roasted.
Blend everything except the leak with 3/4 slice of white bread. It will be a nice creamy mixture. Transfer to sauce pan, add the roasted leek and finely cut basil leaves and crushed cloves bring to a boil.
Usually I like to bake croutons, but since it was cold n snowy, a little indulgence :)) I chopped and deep fried them and seasoned them with salt, pepper, paprika and dried basil leaves. am telling you it was worth it and yes I did fry them in ghee (clarified butter) :))
When you drink this soup you will love the flavor and crunch of the croutons and the leek does add a bit of texture to the soup, if you do not like this, you can always blend the leek with the tomatoes, onion and celery.