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.