- 3 leeks, finely sliced
- 5 cups chicken broth
- 2 pounds fresh tomatoes, peeled and chopped
- 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt. Yield: 6-8 servings (2 quarts).
Originally published as Tomato Leek Soup in Bountiful Harvest Cookbook 1994, p15
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