Creamy Tomato Leek Soup

What can I say? It’s fall, which is soup season, and I’ve been thinking about every kind of soup out there! My brain wants to combine soups? Sure, why not! I’ll clean the bowl with all our fresh farm style breads!

It’s also, ‘holy cow, we have a lot of tomatoes’ season! And too soon it’s going to be… ‘where have all the tomatoes gone’ season. I mean, really, who am I to complain… we get tomatoes here on the central coast of California until the beginning to middle of December; and yet, I cannot help but dread the dying vines.

So I’m going to use up every opportunity to sup on soup, even if our ten day forecast for Lompoc still predicts 70 degrees every day!


  • 3 tbsp olive oil
  • 2 carrots, chopped
  • 2 leeks, thinly sliced
  • 3 cloves garlic
  • 2 lbs fresh tomatoes, diced
  • sprig rosemary
  • sprig thyme
  • 2 tsp sugar
  • 1/2 cup cream
  • salt and black pepper


  1. Heat olive oil in a medium sauce pan.
  2. Saute carrots, leeks, and garlic over medium heat until tender, approximately 3-4 minutes.
  3. Add diced tomatoes and bring to a simmer uncovered.
  4. Add rosemary and thyme sprigs whole. Reduce heat to low, simmering for one hour, stirring occasionally until reduced and thickened.
  5. Using a submersion blender, puree soup until mostly smooth.
  6. Add sugar, cream, and salt and pepper to taste.
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