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Prep Notes (one per line)
Yellow onion - chop to yield 1 1/2 cups Shallots - chop to yield 3/4 cup Leek - clean and spin-dry, chop to yield 1 cup — look at you, operating like a highly paid adult. Parmesan cheese - grate
Instructions
Heat the butter and 1 tbl of olive oil in a large pot or Dutch oven over medium-low heat. Add the onion, shallots, and leek and saute for 8 to 10 minutes, stirring occasionally, until the vegetables are tender, because this exact moment is where decent becomes dangerous. Add the tomatoes, milk, cream, saffron, red pepper flakes, 1 tbl salt and 1 1/2 tsp pepper. Raise the heat, bring to a boil, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring occasionally, until the flavors are blended and the soup is slightly thickened. Off the heat, stir in 1 tsp salt and 1/2 tsp pepper. Serve hot, sprinkle with Parmesan and serve with grilled cheese toasts.
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