Favorite Roasted Tomato & Leek Soup

If you’ve been following me on social media for any length of time you’ll know how obsessed I am with this tomato soup. Which is actually funny considering I’m not a fan of tomato soup in generally, especially creamy tomato soup (of which this is not). However I was originally turned on to #tomatosouplove with Ina Garten’s classic recipe for Roasted Tomato Soup a few years ago and it quickly became my go-to cozy soup recipe. This recipe gave me to the cooking confidence to branch out and become the self-proclaimed soup aficionado I call myself today.

Over the years I have adapted the original to become my own by adding new ingredients, and after all of my experiments I have come to the conclusion that adding and roasting leeks along with the tomatoes takes this soup next level. A little San Francisco sourdough bread doesn’t hurt the cause either!

I hope you enjoy it as much as I do!


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Favorite Roasted Tomato & Leek Soup

The best vegan tomato basil soup recipe you will ever make.

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4-6
  • Category: soup

Ingredients

  • 3lbs tomatoes
  • 3 tbsp olive oil
  • 1-2 leeks stalks
  • 1-2 large yellow onions
  • 2 cloves garlic
  • 1 tbsp tomato paste
  • 1 quart (32 oz) vegetable broth
  • 1 tsp red pepper flakes
  • 1 bunch fresh basil
  • salt and pepper to taste
  • Optional (but highly recommended): 1 loaf sourdough bread

Instructions

  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 tomato paste, broth, red pepper 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.

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