Tomato, Basil, and Leek Soup
Italian AmericanVegan2400 min
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.
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)
Directions
- 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.
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