Roasted Tomato Leek Soup Recipe
Roasted Tomato Leek Soup, an easy homemade tomato soup with leeks, garlic and fresh basil. A creamy vegan tomato soup that's perfect for tomato season!
Ingredients
- 3 pounds tomatoes
- 2 tablespoons olive oil divided
- 2 medium leeks peeled and whites sliced
- 3 whole garlic cloves minced
- 1 quart vegetable broth
- 1 bunch fresh basil about 1 cup
- 1 pinch red pepper flakes
- 1 pinch salt and pepper
Instructions
- Roast tomatoes: Preheat oven to 400 degrees. Cut tomatoes in halves or quarters, then toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange on cookie sheet and roast for about 30 minutes, or until the tomatoes cook down and release their liquids.
- Cook leeks: In a large pot, heat remaining 1 tablespoon oil. Add sliced leeks and cook until they begin to soften and brown, about 5 minutes. Then add garlic and cook 1-2 minutes more. Turn off heat until tomatoes are done roasting.
- Add roasted tomatoes: When the tomatoes have cook down and the sheet pan is full of the released tomato liquid, remove the pan from the oven and pour the liquid and the tomatoes into the pot with the leeks. Add half of the broth (about 2 cups) of the broth, basil, and a sprinkle of red pepper, salt, and pepper. Bring the soup to a boil, then reduce to a simmer, cover, and cook 20 minutes.
- Blend the soup: After the soup has simmered, check on the liquid level. If the liquid seems low in relation to the tomatoes the soup will be very thick and you can add more broth, but if there is too much liquid then the soup will be too watery. Once you've confirmed the liquid amount, use an immersion blender to blend the soup until smooth.
- Serve the soup: Serve soup immediately with crust bread or homemade croutons, or let the soup cool and store in the refrigerator or freezer until ready to eat.
Video
Notes
- Recipe notes: Getting the liquid ration correct is important as you don't want a soup that's too thin. Err on the side of less broth before blending, you can always add more after the soup has blended if it's too thick (see photo in the post above for an example of the correct broth to ingredient ratio).
- Leftovers and storage: Soup can be refrigerated and eaten for up to 5-6 days, or frozen and saved for about a months (it may last longer than this but we love this soup so much that it never lasts any longer).
- Nutrition notes: This tomato soup recipe is completely plant-based and low in sodium, but high vitamin C and vitamin A.
Nutrition
Serving: 1servingCalories: 89kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 655mgPotassium: 597mgFiber: 3gSugar: 8gVitamin A: 2795IUVitamin C: 35mgCalcium: 44mgIron: 1mg
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