Tomato Soup with Yellow Pepper, Basil, and Leeks
Serving Size / Yield
- 2 lbs tomatoes
- 1 large leek, cut in half lengthwise and chopped in ¼” slices
- 2 C basil leaves
- Two yellow peppers, seeded and chopped.
If using fresh tomatoes, cut small “x”s on the tips of their skins, boil in water for 1-2 minutes to loosen skin, then peel. Crush tomatoes in a bowl to retain their juices.
Cook peppers in pan for 5 minutes.
Add tomatoes to pot of water (along with salt optionally). Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.
While soup cooks, wash leeks, seed peppers, and chop them up. Heat oil in a skillet. Sauté leeks and peppers over medium heat for about 5 minutes, then set to side.
After 25 minutes, add basil leaves to the soup and remove from heat. Puree soup in a blender.
Add leeks and peppers. Cook an additional 5 minutes before serving.