Creamy tomato soup with a surprise ingredient
3 T butter
1 T olive oil
1 large chopped onion
2 large chopped shallots
1 large leek, rinsed well and chopped
3 28 oz cans of crushed tomatoes – San Marzano are the best
4 C whole milk
2 C heavy cream
1/2 t saffron threads
1/4 t aleppo pepper flakes
salt & pepper to taste
Creme Fraiche & croutons to garnish (optional but highly recommened)
Heat butter & oil in a large Dutch Oven over low to medium heat
Add onions, shallots & leek and saute until soft – about 10 minutes
Add tomatoes, milk, cream, saffron, red pepper flakes, about 2 t salt and 1 t black pepper
Raise the heat, bring to a boil then lower to a simmer for about a half hour, stirring occasionally
Serve hot, with creme fraiche & croutons, if desired