Tomato, Basil, and Leek Soup

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
Show Full Nutrition Label Hide Full Nutrition Label
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.


  • 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.


  • 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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