pureed soup

This Creamy Potato Leek Soup recipe is easy to make with simple, wholesome ingredients. Perfect for a vegetarian meal, this velvety smooth soup will warm you up like a hug from the inside.

Creamy Potato Leek Soup

butter

leeks

potatoes

broth

thyme

bay leaf

salt and pepper (to taste)

milk

chives or green onion (sliced, to garnish (optional))

Melt the butter over medium heat in a large soup pot and then add the leeks. Sauté the leeks until softened, about 8 minutes, being sure to stir frequently.

Add the bay leaves and thyme and stir for 1 more minute. Then add the potatoes, broth, bay leaf and thyme.

Increase the temperature to high and bring the pot to a boil and then reduce the heat to medium-low. Simmer until the potatoes are soft and tender. Remove from heat and remove the thyme sprig and bay leaves.

Allow the soup to cool so that it is safe to blend and then add the soup to a food processor or use an immersion blender to puree it until smooth.

Return to the pot and add the milk. Season with salt and pepper to taste. Bring to a simmer and then remove from heat. Garnish with fresh chives or green onion and serve.

The best Tomato Soup Recipe you&#039;ll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It&#039;s the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!

Tomato Soup Recipe

Roma tomatoes, sliced lengthwise

extra virgin olive oil

unsalted butter

yellow onion, diced

garlic cloves,

fresh thyme, minced

(28 ounce) can crushed tomatoes

basil leaves, roughly chopped

basil

sugar

chicken broth

salt and pepper

heavy cream

Preheat oven to 375°F.

Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.

Roast tomatoes for about 45 minutes.

While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.

Add onion and sauté for 5 minutes.

Stir in the garlic and thyme and sauté for another 5 minutes.

Add crushed tomatoes, basils and sugar. Season with salt and pepper.

Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.

Pour broth and roasted tomatoes into the pot. Season with salt and pepper.

Continue to simmer soup, for about 15 minutes, stirring occasionally.

Carefully pour soup into a blender and blend until smooth.

Pour soup back into the pot and stir in the cream until fully incorporated.

Simmer the soup for 2 to 3 minutes before ladling into bowls.

Top each soup with fresh basil leaves. Serve.

I have made this exact recipe 4 times now since it was posted and twice in the last week. Didn’t make any changes. I used an immersion blender which kept some texture and am totally ok with that. So wonderful and satisfying during the winter months. ESP with fresh baked bread

This is delicious. I just made it and it was so easy. Thank you. Definitely a keeper with this one  :)

I loved it! Thank you for sharing this recipe.

I love this recipe and so do my neighbors. I love this soup with a grilled cheese, bacon, basil and drizzle of hot honey sandwich.

The soup is amazing. Creamy rich and full of flavor. I love making this soup on the weeking with a gourmet grilled cheese sandwich.

I'm 45 and I just made it tonight coupled with homemade french bread, hot bacon dip and coconut mousse for desert I don't have feta in the house so I'll just plunk some parmesan on the table for whoever wants I would think sprinkling blue cheese on this would be great too.  I tasted it and it's amazing wow thanks so much for posting.

This is my daughter's favourite recipe for tomato sup, I love it too!

Go for it!!!

I was dying for my tomato soup, but couldn't find my standby recipe.  It was so good and the lose - I felt I lost a friend.  So started to look into recipes on the internet. After reading many - looking at the calories, etc. I read yours.  And the comments is what kept me reading.  It certainly sounds like you have a winner.  I am using my canned tomatoes as I have done before when fresh are all gone, and my canned soup is also gone. I have true confidence that this will be my #1 recipe.  Thanks

I made this with goat cheese in place of the heavy cream... It was so good I could have cried

I just made this soup!!! OMG!!! Everybody licked their plates!!! So good! 
Thank you for the recipe

This is the best tomato soup I have ever had.  Am making it again for the second time. I make a big pot and I freeze it.  Thank you so much for sharing this recipe with us!

https://www.youtube.com/watch?v=f4fZVRlKCe0

The best tomato soup recipe to eat with grilled cheese! This tomato soup has loads of basil to give it a vibrant flavor. Make a big batch and freeze some for later! Find the full recipe here: https://www.spoonforkbacon.com/creamy-roasted-tomato-basil-soup

Teri + Jenny

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Creamy Potato Leek Soup

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