Roasted Tomato Leek Soup
This roasted tomato leek soup is so warm and comforting and pairs beautifully with a cheddar biscuit or a grilled cheese. Roasted tomatoes, leeks, and garlic form the base, with some bouillon, dried herbs, and a parmesan rind to round out the flavours and make the veggies shine!
Table of contents
It’s the first day of fall I am drowning in fresh tomatoes and my leeks are ready to go; so time for some Roasted Tomato Leek Soup!
I won’t go into some long winded speech about how tomatoes are the best vegetable in the world and all of their amazing health benefits. But you do need to know that one bowl of this soup contains 1 entire pound of tomatoes and 1/3 of a leek and 2 garlic cloves. It’s a massive punch of vegetables and it’s incredibly delicious.
Enjoy!
Why You’ll Love This Recipe
- It’s the perfect way to use up fresh garden tomatoes
- Easy to make with tons of flavour
- Better than any canned soup you will ever find
- Smooth and creamy without dairy or flour!
- Perfect alongside grilled cheese
- Freezer friendly if you make a double batch – but I’ve never had any of it make it to the freezer.. yum
Best Tomatoes for Tomato Soup
- Heirloom varities with less seeds
- Roma tomatoes
- Meaty or “paste” tomatoes
- Sweeter tomato varieties
Try doing a mix of tomato varieties and steer towards local or fresh tomatoes. Usually “elongated” tomatoes have less seeds. I used Sicilian saucer tomatoes from my garden, which range from 1-3 lbs each. They’re very fleshy with thin skin and low juice/seed content and are perfect for tomato soup.
I wouldn’t recommend san marzano in this instance – they tend to be quite acidic and you may need to add sugar.
FAQ
Of course! Replace with 1 medium onion, peeled and cut into 1/4s. Roast along with everything else.
At its core, it is a vegan recipe. I used chicken broth, but you can use a rich vegetable broth or “chicken” bouillon cubes. I added the parmesan rind for extra flavour but it tastes incredible without! If you want some of that cheesiness, try adding 1 tbsp of nutritional yeast.
Heirloom, romas, or other paste tomatoes. I recommend ones on the sweeter side with less seeds. Fresh, in season, and local is best!
Yes, but keep in mind you may need to add sugar or honey to sweeten the soup. The flavour won’t be as good but it will still be quite tasty. If you use whole canned tomatoes you may try roasting the tomatoes. If they’re diced or crushed, just blend them with the other vegetables once they’re roasted.
You could try roasting your veggies on the grill in a tin foil boat or in a stainless steel pan on the stove. Try to get some browning without burning.
How to Make Roasted Tomato Leek Soup
Preheat the oven to 450°F. Drizzle a small sheetpan with 1 tbsp of olive oil. Half (or ¼ extra-large) 3 lbs of tomatoes and place them skin side down on the pan. Sprinkle with kosher salt and pepper, then flip skin side up.
Slice 1 large leek lengthwise and rinse between the layers well (dirt tends to get trapped in leeks). Cut into 2-4″ pieces and arrange around the tomatoes with 6 peeled garlic cloves.
Drizzle lightly with another tbsp of olive oil and place in the oven. Roast for 20 minutes until your kitchen smells amazing and the vegetables have softened and just lightly browned.
Once done, remove from the oven and allow to cool before carefully removing the skins. Place the tomatoes, leeks, garlic, and all the accumulated juices into a blender. Add 2 tsp of bouillion (chicken or vegetable) or omit*.
Begin to blend on low then work your way up to high to make sure everything is fully broken down. It only needs about 1 min (depending on your blender).
If you want a smoother soup, blend for longer and run through a strainer, but I like it “rustic”
Pour the blended soup into a medium saucepan. Rinse the blender with 1 cup of water OR* 1 cup rich homemade stock if omitting bouillon. Add the rinsed blender contents to the soup. Season with 2 tsp dried thyme, 1-2 tsp dried basil, ½ – 1 tsp salt, additional black pepper to taste , and optionally add a 1-2″ piece of parmesan rind.
Bring to a low simmer and cook gently, stirring occasionally, for 10-15 minutes. Taste for seasoning, remove the parmesan rind (if using) and serve hot with an optional drizzle of olive oil
What to Serve with Roasted Tomato Leek Soup
- Flaky Cheddar and Chive Biscuits or Vegan Savoury Breakfast Scones
- Grilled cheese (a classic!)
- Traeger Mac and Cheese
- Vegan Sandwich Buns
Other Soup Recipes to Try
Roasted Tomato Leek Soup
Ingredients
Equipment
Method
- Preheat the oven to 450°F. On a small sheetpan, drizzle lightly with half of the olive oil.
- Half (or ¼ extra-large) your tomatoes and place them skin side down on the pan. Sprinkle with kosher salt and pepper, then flip skin side up.
- Slice your leek lengthwise and rinse between the layers well (dirt tends to get trapped in leeks). Cut into 2-4" pieces and arrange around the tomatoes with the peeled garlic.
- Drizzle lightly with the remainder of the olive oil and place in the oven. Roast for 20 minutes until your kitchen smells amazing and the vegetables have softened and just lightly browned.
- Once done, remove from the oven and allow to cool before carefully removing the skins. Place the tomatoes, leeks, garlic, and all the accumulated juices into a blender. Add the of bouillion (chicken or vegetable) or omit*.
- Begin to blend on low then work your way up to high to make sure everything is fully broken down. It only needs about 1 min (depending on your blender). If you want a smoother soup blend for longer and run through a strainer, but I like it "rustic"
- Pour the blended soup into a medium saucepan. Rinse the blender with the water OR* 1 cup of stock if omitting the bouillon. Add the rinsed contents of the blender to the the soup. Season with dried thyme, basil, salt, additional black pepper, and optionally add a parmesan rind.
- Bring to a low simmer and cook gently, stirring occasionally, for 10-15 minutes. Taste for seasoning, remove the parmesan rind (if using) and serve hot with an optional drizzle of olive oil and fresh torn basil.