Tomato Basil Bisque

by Katie of:
 3 tablespoons Olive oil
1 medium onion, diced
celery rib, finely chopped
2 leeks, chopped
3 cloves garlic, minced
4 cups chicken broth (1 box)
2 cans (14.5 oz size) crushed tomatoes
1/4 c. fresh basil leaves
1/2 cup Greek Yogurt or heavy whipping cream
1 t. salt
1/2 t.pepper
1/2 c. fresh grated parmesan
Optional:  1/4 c. basil pesto for garnish


Pour oil in a saucepan over medium heat. Add onion, celery and leeks. Cook for 5 minutes, add garlic and cook one more minute.  Add tomatoes and broth and just barely bring to a boil. Turn heat to medium and simmer for 10 minutes. In a blender, carefully puree half the soup (be careful of hot liquid in a blender - remove top pour spout and cover with a towel). Puree other half.  Return to saucepan, stir in cream or yogurt and season with salt and pepper.

Top with croutons or freshly grated parmesan cheese or swirl one tablespoon of pesto into top of each bowl of soup.
For the bread:
1 loaf crusty french baguette
1 c. prepared pesto
1 c. Asiago or Parmesan cheese, shredded
1/4 c. chopped fresh tomatoes
Slice bread in 1/2 inch round thicknesses.  Spread 1 T. pesto over each.  Top with 1-2 T. cheese.  Bake 10 minutes or until cheese begins to brown slightly.