Spanish Tomato Leek Soup Recipe

Did you come home after a cold day, and you want to warm up but don’t have much time to cook?

Or do you just want to enjoy healthy comfort food? Let me tell you that you are in the right place! Get ready for one of the simplest Spanish soup recipes.

Here I will tell you about the famous Spanish tomato leek soup, which is undoubtedly one of the most popular in all of Spain.

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Background of the Dish

Fresh tomato soup has a wide history, dating all the way back to the 1800s when its recipe was first published in a cooking book called “New Cookery Book”. 

Of course, it has existed for longer than that, which made the recipe go through numerous changes. 

The tomato leek soup is commonly eaten in Southern Spain, and it is a hot alternative to the summer-favorite gazpacho. 

This heartwarming soup has been with the Andalusians during the cold winter days, and I can assure you that when you try it you won’t be able to stop making it!

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Things You’ll Need for Spanish Tomato Leek Soup

To make this homemade creamy tomato soup, you’ll just need some basic ingredients and a nice saucepan. 

As I’ll show you later, there are multiple ingredient replacements, so don’t worry if you don’t have one of the listed.

Ingredients

• 4 1/2 cups (910g) tomatoes 
• 2 tablespoons olive oil
• 1 onion 
• 2 garlic cloves 
• 1 large carrot 
• 1 potato 
• 4 cups (946g) vegetable broth
• 1 large leek (cut in half lengthwise and chopped in 1/4-inch slices)
• 2 cups basil (fresh)
• Salt (to taste)
• Freshly ground pepper (to taste)

How to Make Spanish Tomato Leek Soup – Step by Step Guide

1. The first step to make the tomato soup from scratch is to grab all the vegetables, wash, peel and chop them. If you have a hard time peeling the tomatoes, you can drop them for 2 minutes in boiling water, and then the skin will practically fall off.

2. For the next step, place the peeled tomatoes in a large bowl and crush them, you can do this with a food processor or with any hand-crushing technique that you have. Make sure to use a large bowl, since this way you won’t lose any tomato juice.

3. Then grab a saucepan and heat 1 tablespoon of olive oil and cook potatoes, garlic, onion, and carrot for five minutes at medium heat.

4. To that add tomatoes, broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25 minutes, or until the vegetables reach a tender texture. If you cover your saucepan while cooking you’ll get a better result.

5. While your potato and leek soup is cooking, wash and chop the leek, heat one tablespoon of olive oil in a pan. Sautee leeks for 5 minutes. 

6. When the soup is ready, basil leaves (optional) and remove from heat. Then blend the soup, or you can skip this step if you like a more chunky vegetable soup. 

7. After that, add leeks and heat for 5 minutes before serving.

Substitution of Ingredients

The best part of making soup recipes is that you can make as many substitutions in the ingredients as you like, and you’ll still get a delicious and warm soup. 

In this recipe, the easiest substitution would be to change the broth with water. You just have to use the same amount of water and that’s it!

But believe me, the broth gives this soup a very rich flavor. 

You can play a lot with the vegetables, by adding others such as corn, different types of onions, change the amount of garlic according to your personal taste, etc. 

Just keep in mind that this is a tomato leek soup, so those ingredients are key. 

Besides that, this is a pretty healthy leek soup, but if you are looking for something more like a creamy Spanish tomato soup, all you have to do is to add 1/2 cup of heavy cream while cooking the soup.

If you liked this recipe I encourage you to try other heartwarming Spanish soups recipes such as Spanish leek and celery soup, Spanish bean soup, and Spanish seafood soup.

Tips on Serving Spanish Tomato Leek Soup

There are different ways that you can serve this quick tomato soup, and here I’ll give you some tips!

For example, if you want to give this simple tomato soup recipe a twist, you can serve it with toasted bread.

Just grab your favorite type of bread, cut it into bite-size cubes, pour a dash of olive oil on top, and toast them. Then use them as toppings. 

You can also add some pieces of mozzarella cheese to each plate, so when you serve the soup it melts and gives a really nice and cheesy flavor.

Thanks to the ingredients in this easy tomato soup recipe, you can even serve it cold! All you have to do is to take it to the fridge for 2 hours, or to the freezer for 1 hour, and enjoy it cold. 

Try the latest chilled leek soup that has all the best vegetables to make it healthy soup, and also it’s quite perfect for summer.

How to Store Spanish Tomato Leek Soup

One good thing about tomato vegetable soup is that it is easy to make, but sometimes you can have a little to spare and that’s when the question of what you can do with it comes in.

Fortunately, this soup can be frozen without any problem! You just have to let it reach room temperature, transfer it to a bowl with a lid or an airtight container. 

There are even people who dare to save portions in Ziploc bags! That is a very good trick if you are a fan of meal prep, this way you only have to remove the amount you want to eat from the freezer.

Frozen can last up to 30 days and should not undergo any change in color or flavor, so if you notice any of this your soup may have been ruined. You can also store it in the fridge for up to 4 days.

Anyways, this is a pretty quick homemade tomato soup, so it’s better if you can make and eat it the same day.

Recipe Card: Spanish Tomato Leek Soup

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