Swapping Soup

This morning I'll be hosting my second annual soup swap, part of the larger National Soup Swap.  We had so much fun last year and it was great having a freezer full of soup for lunches.  This year we've added a few more ladies and I've been looking forward to it all week.

I made Tomato and Leek Bisque, a flavorful soup that freezes well.

Tomorrow I'll share photos from our swap and until then I'll leave you with this recipe.
Tomato and Leek Bisque
1/4 cup olive oil8 cups chopped leeks, white and pale green parts only2 stalks celery, chopped1 clove garlic, chopped2 14.5 ounce cans whole peeled tomatoes, drained14.5 ounce can chicken broth3/4 cup dry white wine1 tablespoon fresh lemon juice2 teaspoons dried basil leaves1/2 teaspoon salt1/4 teaspoon ground white pepper3/4 cup whipping cream
In heavy pan, heat oil, leeks, celery, and garlic over medium high heat; cook 8-10 minutes or until leeks are soft.  Add tomatoes, chicken broth, wine, and lemon juice.  Bring mixture to a boil; reduce heat to medium-low, cover, and simmer 30 minutes.  Remove from heat; add basil, salt, and pepper.  Puree soup mixture in food processor or blender until smooth.  {You can freeze at this point.}  When ready to serve, add cream and simmer about 10 minutes until thickened.  Do not boil.  Garnish with basil.

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