Zesty and Herbaceous Tomato Soup
by Jake McLean

1 28 oz. Can of partially crushed tomatoes and their liquid
2 leeks, cleaned and roughly chopped
1 medium onion, diced
1 or 2 cloves of minced garlic
2 jalapeno peppers, seeded and diced
2 tblsp. Olive oil
4 to 5 cups vegetable or chicken stock
2-3 tbsp. fresh basil or parsley, or a combination thereof
Salt and pepper to taste
Dash of Tobasco if you're so inclined

Method

Sautee onions, leeks, peppers, and garlic in olive oil until onions are starting to soften. Add half of the herbs, tomatoes, stock, and salt and pepper.
Bring almost to a boil. Turn to low and simmer for 10 minutes or so.
Add the remaining herbs and additional seasoning if required.