TOMATO AND LEEK SOUP WITH BASIL
It's tomato season! Don't you just love this time of year. Going out to my home garden and finding these little beauties looking at me ripe and beautiful inspires me to want to go in to my kitchen and create a new soup. The great thing about this recipe is that it has few ingredients and is simple to make but still has a big flavor from the combination of the leeks and the tomatoes.
Recipes with few ingredients are especially great for after work evenings. Whipping up a batch of freshly made soup and paired with a salad or sandwich is always a winner in my house for dinner or lunch. And of course always make enough soup to pack up and take with you to lunch the next day, such a great way to have a healthy lunch at work.
If tomatoes are in season you are in luck but if you are making this soup in winter then go ahead and use good quality canned tomatoes. Substitute three (3) 16 oz cans of undrained crushed or diced tomatoes for 3 pounds of tomatoes.
The combination of crushed (blended) tomatoes and chopped leeks makes this soup different from the ones that I have cooked or eaten before and I hope you enjoy this recipe as much as my family does. I always say that a soup pot is full of love, cooking a pot of soup for your family (and yourself) is such a great way to bring love to your kitchen table. Have fun in your kitchen, get inspired to bring healthy recipes to your table and much love to your life.
Now let's get chopping!
Recipes with few ingredients are especially great for after work evenings. Whipping up a batch of freshly made soup and paired with a salad or sandwich is always a winner in my house for dinner or lunch. And of course always make enough soup to pack up and take with you to lunch the next day, such a great way to have a healthy lunch at work.
If tomatoes are in season you are in luck but if you are making this soup in winter then go ahead and use good quality canned tomatoes. Substitute three (3) 16 oz cans of undrained crushed or diced tomatoes for 3 pounds of tomatoes.
The combination of crushed (blended) tomatoes and chopped leeks makes this soup different from the ones that I have cooked or eaten before and I hope you enjoy this recipe as much as my family does. I always say that a soup pot is full of love, cooking a pot of soup for your family (and yourself) is such a great way to bring love to your kitchen table. Have fun in your kitchen, get inspired to bring healthy recipes to your table and much love to your life.
Now let's get chopping!
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Ingredients for 4-5 servings:
3 tbsp. olive oil 3 garlic cloves, peeled and chopped 2 leeks, white and light green parts only, washed and chopped 3 lb. tomatoes 3 tbsp. basil, chopped Sea salt and freshly ground black pepper Parmesan, grated (optional) |
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Blanch tomatoes and deseed if desired. Place tomatoes in a food processor until crushed.
In a large stockpot, heat olive oil over medium-high heat. Add leeks and season with a pinch of salt. Reduce the heat to a medium-low, cover and cook, about 10-15 minutes, stirring occasionally, until the leeks have softened, but not browned.
Add tomatoes, basil, pepper and stir. Bring to a simmer, cover and cook for about 35-40 minutes.
Season the soup with salt and pepper to taste. Serve with parmesan cheese and basil.
Enjoy this easy to make but healthy and delicious soup recipe. From our kitchen to yours we wish you good health!
In a large stockpot, heat olive oil over medium-high heat. Add leeks and season with a pinch of salt. Reduce the heat to a medium-low, cover and cook, about 10-15 minutes, stirring occasionally, until the leeks have softened, but not browned.
Add tomatoes, basil, pepper and stir. Bring to a simmer, cover and cook for about 35-40 minutes.
Season the soup with salt and pepper to taste. Serve with parmesan cheese and basil.
Enjoy this easy to make but healthy and delicious soup recipe. From our kitchen to yours we wish you good health!
