After a weekend hike, my husband said he was craving tomato soup.  I foraged through my pantry and refrigerator and whipped up an impromptu batch that we both enjoyed a lot.  I found leeks, oregano and basil in my refrigerator and canned diced tomatoes and a bottle of vegetable juice in my pantry.  Other ingredients can easily be substituted and  I’ve listed suggestions in parentheses.  I did not add any salt because the vegetable juice has salt included in the mixture.  Since we like pepper, I was very liberal with the pepper grinder that is filled with a medley of peppercorn types.


Easy Tomato Soup Recipe

10 minPrep Time

20 minCook Time

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  • 3 leeks (or 1/2 sweet onion)
  • 2 T olive oil
  • 2 - 28 oz cans diced organic tomatoes
  • 2 c - organic vegetable juice
  • 2 T fresh oregano (or 1 t dried oregano)
  • 2 T fresh basil (or 1 t dried basil)
  • salt and pepper to taste


  1. Slice the leeks into rings.  
  2. In a large soup pot, sauté the leeks in olive oil until soft.  
  3. Remove the pot from the heat and transfer the cooked leeks to a blender or food processor.  
  4. Add one can of diced tomatoes, the oregano and basil to the blender/processor and puree.  
  5. Pour the mixture into the soup pot.  
  6. Add the second can of tomatoes to the pot without pureeing so that the soup has some texture.  
  7. Add 2 cups of vegetable juice to the mixture and stir.  
  8. Heat over medium heat for 15 - 20 minutes.  
  9. Add black pepper and salt to taste.


Nutritional value:

Serving size: 1 cup

Calories: 53 Fats: 0 Carbohydrates: 10.7 g 2.1 g fiber 1.75 g sugar Protein: .5 g

Tomatoes are high in vitamin A, vitamin C and lycopene, three antioxidants that work to prevent heart and eye disease.


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God-loving, healthy lifestyle enthusiast, mother, grandmother, animal obsessed and married to my best friend. Life is good!

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