Tomato Leek Soup
This recipe was given to me years ago from a friend in Australia. We're a family that loves soup, and this recipe is one of our favorites.
Total TimePrep/Total Time: 20 min.
Makes6-8 servings (2 quarts)
- 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.
Nutrition Facts1 cup: 72 calories, 1g fat (0 saturated fat), 0 cholesterol, 934mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 4g protein.
Originally published as Tomato Leek soup in Bountiful Harvest Cookbook
Mar 3, 2012
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.