Description

This creamy tomato soup is a delightful blend of fresh ingredients, perfect for a quick and tasty meal. Its smooth texture and rich flavors make it ideal for cozy evenings or lunch breaks, embodying comfort food at its finest.

Ingredients

Scale

2 tablespoons unsalted butter
1 onion, about 1 cup, minced
1 cup leek, chopped
1 can peeled plum tomatoes (14-ounce/400 milliliters)
2 cups vegetable stock
2 tablespoons double-concentrated tomato paste
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon brown sugar
2 teaspoons dried basil
½ cup half and half
fresh basil for garnish, optional
croutons for garnish, optional

Cook Mode Prevent your screen from going dark

Instructions

In a medium pot, melt the butter and sauté the minced onion and chopped leek for about 3 minutes, stirring occasionally.
Add the plum tomatoes, vegetable stock, tomato paste, black pepper, salt, brown sugar, and dried basil. Crush the tomatoes slightly with a spatula. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes.
Stir in the half and half and bring back to a boil. Turn off the heat and purée the soup until smooth.
Taste the soup and adjust seasoning if necessary.
Serve with fresh basil, croutons, or your preferred toppings.

Notes

For a spicier kick, consider adding a pinch of red pepper flakes.
This soup can be stored in the refrigerator for up to 3 days.
Make it vegan by substituting half and half with coconut cream or a non-dairy alternative.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 7g
Sodium: 600mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 4g
Cholesterol: 20mg