Tomato-Leek Soup

A soup built for summer when tomatoes are at their peak. Two pounds of ripe tomatoes get split into two textures: most are pureed with fresh parsley for a smooth base, while the rest are diced and stirred in for chunky bites throughout.

Leeks bring a mellow, sweet onion flavor that’s gentler than regular onions and pairs beautifully with ripe tomatoes. Use both the white slices and the tender green leaves. The tougher outer greens go in too for extra flavor during the simmer, then do their job and can be fished out.

The herb lineup here is Eastern European in spirit: dill, paprika, marjoram, and thyme layered together with a splash of dry red wine. That paprika isn’t just for color. It adds a warm, slightly smoky undertone that connects the tomatoes and leeks. The wine deepens everything without making the soup taste boozy.

This is served chilled, so make it ahead. The flavors bloom and intensify overnight in the fridge.

Kitchen Tips

• Use the ripest, most flavorful tomatoes you can find. This soup lives or dies by tomato quality
• Wash the leeks thoroughly. Sand hides between the layers and nothing ruins soup faster than grit
• Taste and adjust seasoning after chilling. Cold dulls flavors, so you may need more salt than you expect
• The tomato paste adds body and concentrated flavor. Don’t skip it even with fresh tomatoes

Variations

• Serve warm instead of chilled for a comforting fall version
• Stir in a dollop of sour cream or Greek yogurt when serving for a creamy contrast
• Add a diced cucumber and serve in chilled bowls for a gazpacho-inspired presentation