Great way to start fall and soup season. This one will stay in the back of your mind all season.
1/4 cup olive oil
1 large yellow onion, diced
2 leeks thinly sliced
1 clove of garlic, minced
small handful of fresh parsley
small handful of minced fresh time
1 bay leaf
16 oz of diced tomatoes (since our garden wasn't so great this season I used canned)
3 cups veggie broth
Heat onions, leeks, and garlic with the oil in a skillet and SLOWLY saute until translucent. Nobody likes burnt garlic, so let it cook up slowly. In a larger pot, combine the veggies with the rest of the ingredients and bring to a boil. Lower the temp and simmer for 20-30 minutes until tomatoes are cooked. Season with a little soy sauce and honey (trust me on this), and garnish with green onions.
We served this over some long grain brown rice with jalapeno cheddar biscuits on the side. This made enough food for dinner, lunch, and lunch again. The sweetness of the leeks linger on your tongue, while the honey accentuates and cuts the acidity of the tomatoes. The color of the dish reminds me of the leaves of the poplar outside my front door.