Tomato, Leek And Basil Soup

• 2 cups Sliced Leeks
• 4 ounces, weight Butter
• 3 quarts Beef Broth
• 32 ounces, weight Diced Tomatoes (or Stewed Tomatoes), Reserve The Juice!
• 1/3 cups Red Wine Vinegar
• 1/2 cups Sugar
• 1/4 cups Cornstarch
• 1 cup Firmly Packed Basil Leaves
• 1 whole Star Anise (removed Before Serving)

1. Heat a large soup pot over medium heat. Add the leeks and butter and saute until leeks are caramelized, about 10 minutes. Add the broth, diced tomatoes (reserve the tomato juice for now), vinegar and sugar; simmer for 25 minutes.
2. In a small bowl or cup, mix together cornstarch and reserved tomato juice, then add this to the soup. Bring soup back to boil. Add basil and star anise, and viola!
3. I keep the star anise in the soup, which intensifies the licorice flavor. If you do this, just be sure it doesn't end up in someone's soup bowl! But if you want to fish it out before serving, go for it.

leeks, butter, beef broth, tomatoes, red wine vinegar, sugar, ubc, basil, anise

Taken from tastykitchen.com/recipes/soups/tomato-leek-and-basil-soup/ (may not work)