Favorite Roasted Tomato & Leek Soup

A bowl of tomato leek soup on a white and blue napkin.

5 from 2 reviews

Roasted Tomato Leek Soups, an easy homemade tomato soup with leeks, garlic and fresh basil. Perfect with a side of fresh ciabatta or sourdough bread!




  1. Preheat oven to 400 degrees
  2. Cut tomatoes in halves or quarters and slice leeks. Toss with 1 tbsp olive oil and salt and pepper. Arrange on cookie sheet and roast for about 30 minutes.
  3. While tomatoes and leeks are roasting, slice onions and garlic and cook in soup pot or dutch oven over medium heat until they begin to soften (about 5 minutes).
  4. Add broth and red pepper. Simmer on medium-low heat about 5 minutes.
  5. When tomatoes have roasted for about 30 minutes, add to soup pot (don’t forget the liquid on the cookie sheet!). Add basil and simmer for 15-20 minutes to combine flavors.
  6. Using immersion blender, blend soup until smooth.
  7. Add salt and pepper to taste and serve immediately with fresh sourdough bread.
  8. Write and thank me because you’re now obsessed.


Leftovers & Storage: Soup can be refrigerated and eaten for up to 5-6 days, or frozen and saved for about a month (it may last longer than this but we love this soup so much that it never lasts any longer).

Nutrition: This tomato soup recipe is completely plant-based, low in calories, and low in sodium, but high vitamin C and vitamin A.


Keywords: tomato soup, leeks, vegan, soup