Leek and tomato soup

Leek and tomato soup

Served with roast potato wedges, roast carrots and sauce pomme-frites

Possibly the tastiest soup I’ve made yet, inspired by the need to use up bruscetta from the night before and the two enormous leeks which seemed to fill the entire kitchen waiting to be used.

Served with this soup are roast carrots and roast potatoes, plus some more white dipping sauce as in the nachos blancos recipe.


  • 2 large leeks, halved then thinly sliced
  • 1 punnet cherry tomatoes, halved
  • half a yellow pepper, diced
  • 2 cups leftover bruscetta from the day before (see below)
  • 1 tbsp Krakus “beets with horseradish” from Polish shop (basically, beetroot sauerkraut with horseradish)
  • 600-700ml vegetable stock, with 2 tsp gravy granules and 3 tsp bouillon added
  • handful fresh basil, finely chopped
  • 1 tbsp sunflower oil

Bruscetta (amounts are approximate)

  • 4-6 tomatoes, diced
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp lemon juice
  • large handful fresh basil, finely chopped
  • 1 clove garlic, crushed
  • black pepper

Mix together the wet ingredients with a fork, then mix in the tomatoes.  Add seasoning.


  1. Make the bruscetta as above.
  2. In a large pan, slowly fry the leeks in the oil until they soften.  Add the cherry tomatoes and bruscetta and stir over a moderate heat for a couple of minutes.  Add the yellow pepper and beetroot and continue to simmer.
  3. Prepare the stock in another pan, and keep it on the heat.
  4. Add the basil to the tomato pan, then pour the entire contents into a blender or food processor.  Blitz until fairly smooth, then return to the pan.
  5. Stir in the stock, then cook gently for 10 minutes.  Serve.

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