Tomato, Basil, and Leek Soup

By
Jen Hoy
Jen Hoy
Jenny Hoy is an author, chef, and holistic nutritionist, with more than two decades of experience in the fields of food and healing.
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Updated on 01/12/22
tomato leek soup
Laurence Mouton/Canopy/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
167 Calories
5g Fat
28g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 167
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 567mg 25%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 16%
Total Sugars 10g
Protein 4g
Vitamin C 33mg 166%
Calcium 68mg 5%
Iron 2mg 11%
Potassium 853mg 18%
*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.
(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.

Ingredients

  • 2 pounds plum tomatoes, or 2 (16-ounce) cans whole plum tomatoes with basil

  • 2 tablespoons olive oil

  • 1 sweet onion, chopped

  • 2 cloves garlic, chopped

  • 1 large carrot, chopped

  • 1 potato, peeled and chopped into 1-inch chunks

  • 1 quart vegetable broth, or water

  • 1 large leek, cut in half lengthwise and chopped in 1/4-inch slices

  • 2 cups fresh basil

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • Extra-virgin olive oil, for serving, optional

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Crush tomatoes in a bowl so that no juices will be lost.

  4. 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.

  5. 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.

  6. While soup is cooking, wash chopped leeks thoroughly.

  7. 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.

  8. After 25 minutes, add the basil leaves to the soup and remove from heat.

  9. Puree soup with a vertical wand blender until creamy.

  10. Add leeks and season to taste. Cook an additional 5 minutes before serving.

  11. If desired, drizzle with extra-virgin olive oil when serving.

Tip

  • For a heartier touch, break chunks of day-old sourdough bread into the soup when serving for what the Italians call “pappa al pomodoro.”

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