serves 6

1 tablespoon olive oil
1 cup chopped leeks, white and 2 inches of green part
4 pounds tomatoes, peeled, seeded, chopped
3 1/2 cups vegetable broth
1 1/2 cups dry white wine
1 7-ounce jar roasted red peppers
1/2 cup chopped fresh basil
1/3 cup chopped fresh parsely
2 teaspoon chopped fresh thyme
1/3 cup whipping cream
2 tablespoons tomato paste
4 teaspoons minced garlic

In a soup pot, sauté the leeks in the oil over low heat for 10 minutes. Add the tomatoes, broth, wine, peppers, herbs, cream, tomato paste, and garlic. Simmer 1 hour.
Coarsely puree and season with salt and pepper. 2 cups vegetable oil 1 large leek, halved and cut into strips Heat the oil to 375 F.
Add the leek strips and fry until crispy. Garnish the soup with these.