Tomato Leek Soup Recipe
- 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
- 1. 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).
1 cup: 72 calories, 1g fat (trace saturated fat), 0mg cholesterol, 934mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 4g protein
Reviews for Tomato Leek Soup
"I make this soup at least once evey winter. It is simple, but oh so tasty! Eveyone in the family likes it. I stir fry the leeks a bit before I add the broth. I also use vegetable broth to make it a vegetarian soup."