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Ripe Tomato and Leek Soup
Source: dLife

Rich and creamy tomato, leek, and garlic soup.

Prep Time: 15 minutes
Cook Time: 18 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 116.9
Total Carbs 14.4 g
Dietary Fiber 2.8 g
Sugars 6.9 g
Total Fat 4.0 g
Saturated Fat 0.7 g
Unsaturated Fat 0.4 g
Potassium 488.8 mg
Protein 6.4 g
Sodium 131.9 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  chopped leeks
3 each  medium garlic cloves
1 tbsp  olive oil
6 each  large tomato
4 cup  low fat unsalted chicken broth
0 1/2 tsp  dried basil
1 pinch  salt
1 pinch  white pepper
6 tbsp  fat free sour cream
1 pinch  fresh basil
  1. Sauté leeks and garlic in oil in a large saucepan until tender, about 8 minutes.
  2. Add tomatoes, broth, and basil to saucepan. Bring to a boil.
  3. Reduce heat and simmer, covered, 10 minutes.
  4. Process soup in food processor or blender until smooth.
  5. Season to taste with salt and white pepper.
  6. Top each bowl of soup with a tablespoon of sour cream and garnish with basil sprigs. Serve soup warm or chilled.

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