- 2 tbsp. butter
- 1 head of garlic, smashed
- 1 zucchini, washed and chopped
- 2 bell pepper, washed and chopped (red is good)
- 1 bunch of Korean leeks (Hmart)
- 2 cups of vegetable broth
- 4 tbsp. tomato paste
- pinch of salt, cracked pepper, paprika, thyme, oregano, cumin
- ½ cup of heavy cream
- In a large pot, warm the butter (or olive oil) over medium heat. Gently saute the garlic for a couple of minutes, then throw in the leeks (or onions if you have) and cook for about 5-7 minutes, or until fragrant and soft, stirring constantly.
- Add zucchini and peppers to skillet and saute for about ten minutes, or until they just begin to brown.
- Pour the rest of the ingredients (except the dairy) into the soup pot, including the vegetable broth, and heat just to boiling. Reduce heat to a simmer, cover, and allow to cook for about twenty minutes, stirring occasionally.
- Let cool a bit (to avoid heat splashing in the blender). Remove the soup, in batches if necessary, into a blender or large food processor and puree to desired thickness (I usually prefer smooth soups). Return the pureed soup to the pot. Taste. Stir in salt and pepper as desired.
- Make sure the soup is well mixed and heated throughout, then ladle out into serving bowls. Sprinkle some scallions or leeks greens on the top, add the cream (milk), and finish with a light dash of paprika. Serve immediately.
I used whole milk instead of heavy cream, but it was delicious before that. I also threw in a handful of pistachios and pancetta to clean out my cupboard (road trip coming up!), but this recipe would have been just as superb without them. I have perfected this soup, and the grilled cheese that complements it. Hooray!