Tomato, Basil, and Leek Soup Recipe

Name: Tomato, Basil, and Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 pounds tomatoes (plum, or two 16-ounce cans of 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 broth (vegetable, or water); 1 large leek (cut in half lengthwise and chopped in 1/4-inch slices); 2 cups basil (fresh); Sea salt (to taste); Freshly ground pepper (to taste); Optional: extra-virgin olive oil (to serve)

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 to 6 servings

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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.

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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

Gather the ingredients.
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.

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.”

What Is Basil?

Nutrition Facts (per serving)
167	Calories
5g	Fat
28g	Carbs
4g	Protein

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.