Description
This easy creamy tomato soup features fresh tomatoes, sautéed leeks, and a hint of basil, promising a rich and comforting dish that’s perfect for any quick meal. Enjoy homemade goodness in just 30 minutes!
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, about 1 cup, minced
- 1 cup leek, chopped
- 1 can peeled plum tomatoes (14-ounce/400 milliliters)
- 2 cups vegetable stock
- 2 tablespoons double-concentrated tomato paste
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoons dried basil
- ½ cup half and half
- fresh basil for garnish, optional
- croutons for garnish, optional
Instructions
- Melt the butter in a medium pot over medium heat. Add the minced onion and chopped leek, sautéing for 3 minutes while stirring occasionally.
- Stir in the plum tomatoes, vegetable stock, tomato paste, black pepper, salt, brown sugar, and dried basil. Use a spatula to crush the tomatoes, cover, and bring to a boil. Then reduce the heat and let it simmer for 20 minutes.
- Add the half and half back into the pot, bringing the mixture to a boil once more. Turn off the heat and purée the soup until it's smooth.
- Taste and adjust the seasoning if necessary before serving.
- Serve hot, garnished with fresh basil and croutons if desired.
Notes
For added flavor, make sure to sauté the vegetables until they’re soft before adding the tomatoes.
This soup pairs wonderfully with grilled cheese sandwiches for a classic meal.
Feel free to use fresh tomatoes instead of canned for a seasonal twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg