Dump all three cans into a large stockpot. Then, crush tomatoes by hand into large, chunky pieces. Next, wash hands and then chop up the leeks. I like to slice them into thin pieces, which are naturally in the shape of circles. Then, I slice them in half. Add leeks to the hand-crushed tomatoes.
Turn burner on medium-high to heat tomatoes and leeks to a boil. Once at a boil, turn down to medium, for a slow boil, for 20 minutes.
Ten minutes into cooking, add basil or dill.
Once cooked. Add once cup of heavy cream.
*Then, if you have an immersion blender, use it for about 3-4 seconds on the soup. If you don't, add half the soup to a blender (or all of the soup if you don't want any large chunks) and pulse a few times.
Add pepper to taste. If salt is needed, add salt to taste.
*Any type of blending is purely optional. If you like a chucky soup, you may not want to blend. Also, additions to consider include roasted garlic and 1 tablespoon of honey. I prefer the soup without either, but I do sometimes make it with honey and sometimes with roasted garlic to change it up.
If you want the soup a little more runny, add 1/2 cup of water. As you warm it up the next day (of course it's better, like all soups, the next day!) you will definitely want to add water.
Serve with a grilled cheese sandwich or on its own.