Ripe Tomato and Leek Soup Recipe

Name: Ripe Tomato and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped leeks; 3 medium garlic cloves, minced; 1 tablespoon olive oil; 6 large tomatoes (about 2 1/2 pound); 4 cups vegetable broth; ½ teaspoon dried basil (or more to taste); 1 pinch salt; 1 pinch white pepper; 6 tablespoons fat free sour cream; 1 pinch fresh basil (for garnish)

Servings: persons

2 cups chopped leeks
3 medium garlic cloves, minced
1 tablespoon olive oil
6 large tomatoes (about 2 1/2 pound)
4 cups vegetable broth
½ teaspoon dried basil (or more to taste)
1 pinch salt
1 pinch white pepper
6 tablespoons fat free sour cream
1 pinch fresh basil (for garnish)

1
Saute leeks and garlic in oil in a large saucepan until tender, about 8 minutes.
2
Add tomatoes, broth, and basil to saucepan.
3
Bring to a boil.
4
Reduce heat and simmer, covered, 10 minutes.
5
Process soup in food processor or blender until smooth.
6
Season to taste with salt and white pepper.
7
Top each bowl of soup with a tablespoon of sour cream and garnish with basil sprigs.
8
Serve soup warm or chilled.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chopped leeks, 3 medium garlic cloves, minced, 1 tablespoon olive oil, 6 large tomatoes (about 2 1/2 pound), and more.

Yes, Ripe Tomato and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ripe Tomato and Leek Soup

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