Tomato & Leek Soup

from Chef Carlo Casoni

Mutti® Mary Spaghetti Squash "Pie"
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Sweet vine-ripened flavor is the focus in this luscious and satisfying soup that celebrates the richness of long summer days.


  • ¼ cup extra-virgin olive oil
  • 1 bay leaf
  • 1 medium leek, very thinly sliced
  • 1 jar (24.5 oz.) Mutti® Tomato Puree (Passata)
  • ½ cup unsalted butter, cut into small cubes
  • ½ cup heavy or light cream
  • ½ cup fresh basil leaves, finely chopped, plus additional for garnish
  • salt and pepper to taste
  • grated Parmigiano Reggiano
  • crispy focaccia croutons

How to prepare

  1. Slice and thoroughly wash leek to remove all sand and dirt.
  2. Heat olive oil in a medium saucepan over medium heat. Add bay leaf and leek and cook slowly until leek is until golden, stirring occasionally, about 15 minutes.
  3. Add Mutti® Tomato Puree and butter and bring to a simmer, stirring to melt butter. Remove from heat and stir in cream and basil. Adjust seasoning with salt and pepper. Serve in espresso cups or small tumblers, garnished with additional chopped basil, Parmigiano Reggiano and crispy croutons. 

Recipe created by Chef Carlo Casoni, Mutti Corporate Chef. Born in Reggio Emilia, Chef Casoni has shared his innovative cucina Italiana with people around the world, cooking on behalf of Mutti and previously as the Head Chef of the Ferrari F1 Team.