As the weather cools down, it is the perfect time to cosy up with a warm bowl of soup. My Tomato & Leek Soup is a delicious and comforting option, ideal for both lunch and dinner. It is rich in flavour and so easy to make!
Tomato & Leek Soup
If you love tomato soup as much as I do, you will also want to check out my Tomato Soup with Parmesan Toasties, as well as my recipe for Tomato and Red Pepper Soup.
I have used both fresh tomatoes, which I have roasted, as well as tinned tomatoes in this Tomato & Leek Soup recipe to give the soup extra flavour. To elevate the soup and add crunch, I used the Garlic and Herb Croutons from Eureka Mills – they are made from Stoneground flour and are dangerously moreish. For the recipe video, visit my Instagram page.
Ingredients:
- 1kg Medium to Large Ripe Tomatoes
- 1 Tin Whole Italian Tomatoes
- 2 to 3 Leeks (white and light green parts only)
- 3 Cloves of Garlic
- 1/2 Cup Fresh Basil Leaves
- 1 Red Chilli
- 500ml Vegetable or Chicken Stock
- Extra Virgin Olive Oil
- Salt and Pepper to taste
- Balsamic Vinegar
- Fresh Cream
- Garlic & Herb Croutons
Method:
- Start by preheating your oven to 200˚C. While the oven is heating, wash the leeks to remove any grit and slice them into rings. Cut the tomatoes into quarters and set aside.
- Place the fresh tomatoes on a foil-lined roasting tray. Cut the garlic cloves into quarters and chop the chilli, then add them to the tray. Drizzle with olive oil and season with salt and pepper to taste. Toss everything together until well-coated. Place the tray in the oven and roast for approximately 25 to 30 minutes or until the tomatoes are soft and caramelised.
- Place a large pot over medium heat and add a drizzle of olive oil and a knob of butter. Once the butter has melted, add in the sliced leeks and allow them to soften, stirring often. Then, add the shredded basil leaves.
- Next, add the tinned tomatoes to the pot, along with a splash of balsamic vinegar. Allow to simmer until the tomatoes have broken down.
- Remove the roasted tomatoes from the oven and add them to the pot, stirring to combine. Then add your stock, cover and simmer for 10 to 15 minutes, stirring regularly.
- Take the pot off the heat and allow it to cool slightly. Blend the soup until you are happy with the consistency. If it is too thick, add more stock or water until you are satisfied with the texture. Taste and adjust the seasoning if necessary. For an added touch of creaminess, stir in a drizzle of fresh cream.
- To serve, ladle the soup into bowls and garnish with fresh cream, basil pesto, and a sprig of basil. Sprinkle over the Garlic and Herb Croutons from Eureka Mills.
In Closing
This Tomato & Leek Soup is perfect for making in large batches. Store any leftovers in the fridge for a few days or freeze for later use. Please let me know if you try the recipe and what you think of it. ENJOY!
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