Tomato Soup with Yellow Pepper, Basil, and Leeks

Tomato Soup with Yellow Pepper, Basil, and Leeks


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This appetizing soup can be made with both fresh and canned tomatoes and be cooked and served in less than an hour. The warmth of this dish will stave off the chill of the outdoors as winter turns to spring!

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Chicago IL

Time needed

10 min preparation

Serving Size / Yield

2 bowls


  • 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.

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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.

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