Tomato, Basil, and Leek Soup

Name: Tomato, Basil, and Leek Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
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

A classic regional Italian tomato, basil, and leek soup offers a fragrant and creamy texture, ideal for late summer and early fall enjoyment.

⭐ 3.8 (25 reviews) Prep: 10 minCook: 30 minTotal: 40 minYields: 6 servings

Category Tags:

Side Dish Appetizer Lunch Dinner Soup

Cuisine Tags:

Italian

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Instructions

If using fresh tomatoes, blanch scored tomatoes in boiling water for 1-2 minutes to loosen skins, then peel and crush, reserving juices.
Heat 1 tablespoon olive oil in a soup pot over medium heat; sauté onion, garlic, carrot, and potato for 5 minutes.
Add crushed tomatoes, broth, and salt; bring to a boil, then simmer covered for 25 minutes until vegetables are tender.
Concurrently, wash chopped leeks, then sauté them in remaining 1 tablespoon oil in a skillet over medium heat for 5 minutes until tender; set aside.
After 25 minutes, add basil to the soup, remove from heat, and puree until creamy.
Stir in sautéed leeks, season, and cook for 5 minutes.
Serve, optionally drizzled with olive oil.

Nutritional Info (per serving)

Calories: 168 kcal

Carbohydrate: 28 g

Cholesterol: 0 mg

Fiber: 5 g

Protein: 4 g

Saturated Fat: 1 g

Sodium: 568 mg

Sugar: 10 g

Fat: 5 g

Unsaturated Fat: 0 g