Tomato, Leek, and Basil Soup
This is one comforting bowl of goodness!
Servings: 6
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 2 large leeks rinsed and slice into ¼-inch half moons
- 3 medium stalks of celery cut into ¼-inch slices
- ½ teaspoon dried basil
- 1 cup chicken broth
- 2 (28 ounce) cans whole peeled tomatoes
- Kosher salt and freshly ground pepper to taste
Accompaniments
- Crème fraîche
Instructions
- In a large stock pot, melt the butter over medium-high heat. When the foaming subsides, add the leeks and celery and season with a pinch of salt. Cook, stirring frequently until the vegetables have softened, but not browned, about 10 minutes. Add the tomatoes and their juice and stir, breaking up the tomatoes with a wooden spoon. Add the basil and chicken broth. Bring to a simmer, cover and cook until the tomatoes have softened, about 25-30 minutes. Using a hand-held blender, purée the soup until desired consistency is met. Alternately, you can purée the soup in a food processor or blender in batches. Season the soup with salt and pepper to taste. Serve with a dollop of crème fraîche. Enjoy!
Notes
Nutritional values do not include crème fraîche.
Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 357mg | Potassium: 365mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 2mg
