Tomato Leek Basil Soup

This is so simple to make and has simple and clear flavor. Using Leeks instead of Onions keeps the flavor without the pungency.

o 2 or 3 cans of canned tomatoes (or fresh ones)
o 2 or 3 dried chilies, chopped very well
o Salt and pepper as needed
o 2 tbsp olive oil
o 1/2 cup of chopped basil; 1/4 cup chopped parseley
o 1-2 cups of vegetable stock or broth optionally
o 3 cups water

o Dice the tomatoes very well as they have to release all of their flavor to the soup.
o Clean and dice the leeks
o Add oil to a hot soup pan and add chopped garlic optionally
o Add leeks, sautee for a few minutes and then add the diced tomatoes and then the chopped chilies
o Cook for 5-7 minutes; Then add broth or water
o Then add basil and parseley reserving some for garnishing the soup.
o Cook for 15 mins. Then take off the heat and use hand blender to puree the soup
o Then add water to desired consistency. The key is to taste the soup and add water so that the soup is not too thick but it is not too diluted to lose it's tomato flavor.

o You can garnish with herbs and sour cream, avocados, as needed
o If you serve this with toasted crusty bread, even day old bread, this becomes a hearty meal by itself.