Tomato & Leek Soup

Sweet vine-ripened flavor is the focus in this luscious and satisfying soup that celebrates the richness of long summer days.

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

25 min (COOK TIME: 5 min / PREP TIME: 20 min)



  • 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


  1. Slice and thoroughly wash leek to remove all sand and dirt.
  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.
  3. 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.

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Also made with: Passata


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10 min