Tomato leek soup made with sieved tomatoes
Sweet vine-ripened flavor is the focus in this luscious and satisfying soup that celebrates the richness of long summer days.
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
Easy
Ingredients
-
1/4
cup
extra virgin olive oil
-
1
leaf
bay
-
1
medium leek, very thinly sliced
-
1
jar
Mutti® Tomato Puree
(24.5 oz., Passata)
-
1/2
cup
unsalted butter, cut into small cubes
-
1/2
cup
heavy or light cream
-
1/2
cup
fresh basil leaves, finely chopped, plus additional for garnish
-
Salt and pepper to taste
-
grated Parmigiano Reggiano
-
crispy focaccia croutons
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Tomato leek soup made with sieved tomatoes: Method
- Slice and thoroughly wash leek to remove all sand and dirt.
- 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.
- Add Mutti® Tomato Puree 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. Serve in espresso cups or small tumblers, garnished with additional chopped basil, Parmigiano Reggiano and crispy croutons.
