Step 1

Slice and thoroughly wash leek to remove all sand and dirt.

Step 2

Heat olive oil in a medium saucepan over medium heat. Add bay leaf and leek and cook slowly until leek is until golden, stirring occasionally, about 15 minutes.

Step 3

Add Mutti® Tomato Puree (Passata) and butter and bring to a simmer, stirring to melt butter. Remove from heat and stir in cream and basil. Adjust seasoning with salt and pepper.

Step 4

Serve this Italian tomato soup recipe with leek in espresso cups or small tumblers, garnished with additional chopped basil, Parmigiano Reggiano and crispy croutons.