Dig In’s Creamy Tomato Leek Parmesan Soup

In honor of National Nutrition Month, we are sharing simple, healthy, delicious, and fun recipes for you to try all week!

Creamy Tomato Leek Parmesan Soup [from the Dig In blog]

1 stick butter
2 spanish onions, chopped
1 teaspoon salt
2 teaspoons dried basil
4 cloves garlic, minced
3 leeks, split in half & thinly sliced
¼ cup gluten free flour blend
4 cups whole milk
½ cup white wine
1 ½ cup parmesan, shredded
1 (28 ounce) can crushed tomatoes
½ bottle Very Veggie Juice( Knudsen)
¼ cup fresh basil, sliced
1 cup heavy cream
Salt & pepper, to taste
A touch, ½ capful of maple syrup if needed

In a heavy bottom soup pot, melt the butter over medium heat. Once the butter is melted add the chopped onions and sauté , sprinkle with salt saute until onions are translucent.

Next, add the minced garlic and leeks. When the leeks are tender add the flour, stirring constantly, to make a roux.  Slowly add the milk, while stirring, one cup at a time. Bring the mixture to a slow bubble and add half the white wine.

Add the parmesan and stir constantly until melted, about 2 minutes.

Slowly add the crushed tomatoes until fully incorporated.

Slowly add the Very Veggie juice, heavy cream and rest of white wine and slowly bring up the temp.

Add the fresh basil to finish and season with salt and pepper to taste.

If the soup is tangy, add a touch of maple syrup.

Enjoy! Let us know if you try this recipe!

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