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 (0g 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."