Tomato Soup

Prep time: 20 min   |    Cook time: 20 min   |   Ready In: 40 min


  • 2 tablespoons olive oil, divided

  • 1/2 lbs. leeks (white stems and green leaves), sliced

  • 4 garlic cloves, chopped

  • 4 lbs. tomatoes, chopped

  • 3 cups chicken broth

  • 1/8 teaspoon black pepper

  • 1 cup fresh basil

  • 1/2 cup parmesan cheese, grated

  • 1 cup pine nuts

  • 2 tablespoons parsley, minced

  • zest of lemon

Heat a large pot over medium-high heat. Add 1 tablespoon of the oil and stir in the leeks and garlic. Cook until the green leeks are wilted, about 5 minutes.

Add the tomatoes, broth and black pepper. Bring the liquid to a boil. Reduce the heat and simmer, uncovered, about 15 minutes.

Stir in the basil and parmesan cheese. Using a blender, blend the soup until smooth.

Heat a separate small saucepan over medium heat. Add the remaining 1 tablespoon oil, pine nuts, parsley and lemon zest. Toast them in the pan, stirring frequently until the nuts turn golden brown, 8-10 minutes.

Serve the soup with a few spoonfuls of toasted pine nuts on top.