Prep time: 10 min
Cook time: 25 min
3 cans Tomatoes, pureed
4-5 stalk Celery, minced
4-5 whole Carrots, minced
3-4 clove Garlic, minced
1 medium Onion, minced
2 tablespoons Mama Jen's Salt Free Spice Blend
2 tablespoons Sugar
2 teaspoons Black Pepper
2 whole Leeks, sliced
1 whole Baguette, 1/2 inch slices
1/4-1/2 cups Blue Cheese, crumbled
In a food processor mince onion, carrots, celery, leeks and garlic. Over medium heat saute in a pot or dutch oven with 2 teaspoons oil for about 4-5 minutes. Puree tomatoes in food processor and add to vegetables. Simmer on low for about 10 minutes. Add Mama Jen's, pepper and sugar. A small pinch of salt may be desired, but not necessary.
While soup is simmering, preheat oven to 350 degrees. On a baking sheet, place sliced baguette and bake for about 5-6 minutes, until toasted. Add blue cheese on top of each slice and bake another 2-3 minutes, just enough to melt the cheese.
Ladle soup into bowls and place a baguette on top of soup.
FOR CREAMY SOUP: Add 1/2 cup of half & half or coconut creamer.