Creamy Tomato Soup with Tortellini
Heat oil and butter in a large pot over medium heat. Add leek and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato paste. Cook, stirring, for 2 minutes. Add broth, tomatoes, bay leaves, oregano and salt. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.Advertisement
Add tortellini. Simmer until the tortellini are tender, 4 to 7 minutes.
Remove the bay leaves. Whisk flour and half-and-half in a small bowl. Stir the mixture into the soup. Add basil (or parsley). Cook, stirring occasionally, until slightly thickened, about 1 minute.
Tips: Clean leeks well to be sure they're grit-free: After slicing, swish around in a bowl of water to release any sand or soil trapped between the layers. Scoop the leeks out of the bowl with a slotted spoon, leaving any sand or soil behind in the bowl. Drain well. Repeat as needed.
To crush dried herbs, press and rub them in your hand. This releases their aromatic, flavor-infusing oils before you cook with them.
2 1/2 vegetable, 2 fat, 1 1/2 starch