Tomato Soup with Carrot, Leek and Tortellini

This new take on tomato soup will have everyone raving. Using fresh vegetables from the garden takes your typical tomato soup to a whole new level.

Sometimes, I think I lose my mind. I definitely lose my memories more often then I like to admit. This is one of those times.

A few weeks ago I thought “I need to make some fermented carrots.” My carrots didn’t do very well, so if I was going to make fermented ones I was going to have to get some from the store. No problem, right?

Well, this happened to be right before we had a planned trip to Las Vegas for my best friends wedding. No, there were no Elvis’s involved or crazy half naked ladies. Those you had to leave the venue to see. It was actually quite beautiful and seeing my friend after those few long years of the pandemic was really great.

Anyway, fermented carrots were on the my brain and I added them to my Azure Standard order. My thought was, I wasn’t going to have the time to make them before I left so I’ll make them when I get back. My order was to be delivered about a week and a half after we returned, that’s perfect.

At the time my brain was also very focused on processing tomatoes. I was making fermented salsa like crazy and wanted to can up some diced tomatoes and peppers as well. The peppers I planted didn’t produce enough for this so off to the store I went.

The trip to the store happened. I had to go out of town to the nearest Whole Foods because apparently no one else carries organic jalapenos. Such a shame…

My cart started filling with jalapenos, then poblanos, and serranoes. Apparently I had completely forgot that I already put in an order for 10 lbs of carrots because I happily picked up a huge bag of them and into the cart they went. Carrots will hold for a couple weeks in the fridge, no problem.

My trip to Whole Foods ends and I feel quite successful that I’ve found everything I wanted. At home the filling of jars with fermenting salsa commences and the carrots get stored.

The next, week off to Vegas we go!

All this time I have completely forgotten that I added carrots to my Azure Standard order. The trip ends, we arrive back home, and I still keep thinking “I need to make those fermented carrots.”

Story spoiler, as of today I still haven’t made those carrots and I really can’t even say why. I still really want them!

My Azure Standard order arrives, I go pick it up, and when I open it at home, there are 10 lbs of carrots. My first thought “oh crap, how could I have forgotten to cancel those!” The forgotten memory has now resurfaced.

The chore now, what to do with almost 15 lbs of carrots! Fermented carrots are still on the menu, but I won’t be able to use them all up that way. What else can I do that isn’t just having them as a roasted side? And carrot cake…I really don’t need any of that (or do I? Hmmm).

Back at the store for something completely unrelated, I decide I’m making a soup and it involves carrots. I also have an extraordinary number of jars full of crushed tomatoes too, that was the determining factor in making a tomato soup with carrots.

In the produce isle I spot leeks. Perfect, one of those is going in too! This is shaping up to be quite a delicious dinner. But then it hits me, add some tortellini as well. Oh boy, I love it when inspiration hits!

Thus, we have tomato soup with carrot, leek, and tortellini. I have no regrets on this one, I don’t think you will either.

Start by peeling the carrots and dicing them. Then cut the leeks into pieces. They don’t have to be perfect, but keeping them at a similar size will allow them to cook more evenly. We’re pureeing this anyway, so there won’t be any chunks left in the final soup.

Add the carrots and leeks to the pot, I’m using an enamel coated dutch oven I snagged at a thrift store. Add 2 cans of crushed tomatoes (or one giant 24 oz can). I used two pints of my home canned tomatoes.

If you want to learn how I made them here’s a link to that post.

Crushed Tomatoes

Pour in 2 cups of broth or stock. I’m using chicken stock because that’s what I have on hand. Vegetable stock would work really well for this too.

Season the soup with salt, pepper, italian seasoning, and crushed red pepper. If you aren’t in to spice, leave out the crushed red pepper. I’m a believer that everything must have a kick (or at least almost everything) so I added quite a bit.

Mix together and heat on medium until the soup starts to boil. Turn down the heat slightly and cook until the vegetables are soft. The carrots will take the longest to cook. They’re pesky vegetables that do not break down willingly. If only they were that strong as seedlings I might have had a better crop!

While the vegetables were cooking, and my bread was rising, I fed my dogs and took them outside. As I was watching them run around like maniacs I realized I still had some basil. Quickly, I grabbed for it like it was about to run off. This was the perfect finishing touch.

When everything is cooked through, ladle the soup into a blender and blend until smooth.

Add back to the pot and throw in the tortellini. Cook according to package directions; if you’ve made your own then you have more time than I had today and I applaud you heartily!

Garnish with some fresh basil and grated parmesan cheese.

There’s nothing like a good bowl of soup on a cold day; this really hit the spot. Add in a side of quick homemade bread and it doesn’t get any better.

Enjoy! If you give it a go, I hope your tummy is as warm and happy as mine was.