Tomato, Basil, and Leek Soup

By Jen Hoy

Updated 08/03/18

tomato leek soup
Laurence Mouton/Canopy/Getty Images
Ratings (13)
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
238 Calories
6g Fat
42g Carbs
11g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. After 25 minutes, add the basil leaves to the soup and remove from heat. Puree soup with a vertical wand blender until creamy.

  6. Add leeks and season to taste. Cook an additional 5 minutes before serving. If desired, drizzle with extra virgin olive oil when serving.