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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
Salt, pinch
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.
Serve hot.

FOR CREAMY SOUP:  Add 1/2 cup of half & half or coconut creamer.

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