Nutritional Guidelines (per serving) | |
---|---|
238 | Calories |
6g | Fat |
42g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 servings | |
Amount per serving | |
Calories | 238 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 422mg | 18% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 14g | 49% |
Protein 11g | |
Calcium 621mg | 48% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Tomato, basil, and leek soup is a classic regional Italian recipe. This fragrant, creamy soup is especially satisfying during late summer going into early fall when plum tomatoes are at their peak. For a heartier touch, break chunks of day-old sourdough bread into the soup when serving for what the Italians call “Pappa al Pomodoro”.
Ingredients
- 2 pounds tomatoes (plum, or 2 16-ounce cans of whole plum tomatoes with basil)
- 2 tablespoons olive oil
- 1 onion (sweet, chopped)
- 2 cloves garlic (chopped)
- 1 large carrot (chopped)
- 1 potato (peeled and chopped into 1” chunks)
- 1 quart broth (vegetable, or water)
- 1 large leek (cut in half lengthwise and chopped in ¼” slices)
- 2 cups basil (fresh)
- Sea salt and freshly ground pepper to taste
- Optional: extra virgin olive oil to serve
Steps to Make It
-
If using fresh tomatoes, peel by cutting a small “x” on the tip, and dropping into boiling water for 1 to 2 minutes, until the skin loosens easily. Crush tomatoes in a bowl so that no juices will be lost.
-
Heat 1 tablespoon of the olive oil in a soup pot over medium heat. Add onion, garlic, carrot and potato and cook for 5 minutes.
-
Add tomatoes, broth, and a healthy pinch of sea salt. Bring to a boil; reduce heat, and simmer, covered, for 25 minutes, until vegetables are very tender.
-
While soup is cooking, wash chopped leeks thoroughly. Heat remaining tablespoon of oil in a skillet. Sauté leeks over medium heat for about 5 minutes, or until leeks are firm but tender. Set aside.
-
After 25 minutes, add the basil leaves to the soup and remove from heat. Puree soup with a vertical wand blender until creamy.
-
Add leeks and season to taste. Cook an additional 5 minutes before serving. If desired, drizzle with extra virgin olive oil when serving.