Leek, capsicum and tomato soup

Written by Catherine Saxelby on Tuesday, 02 June 2009.

  • Ready In: 40 minutes
  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves: 6
Leek, capsicum and tomato soup

This is a delicious, easy soup to make at home. If you are on a low salt diet, use water instead of the stock or cook up a batch of your own home-made stock without any salt. You can puree it or simply serve it with chopped bits in it - either way it's divine.

For gluten free diets: if you are using a commercial stock or stock powder please check list of ingredients to check there is no starch thickener or maltodextrin.


  • 2 tablespoons oil
  • 2 leeks (1 kg), trimmed and sliced
  • 1 clove garlic, crushed
  • 3 red capsicums (1 kg), inner membranes and seeds removed, chopped
  • 4 tomatoes (750g), chopped
  • 2 cups water, extra
  • 4 cups vegetable or chicken stock, or water
  • Black pepper
  • Thick Greek yoghurt
  • Flat-leafed parsley, chopped

Nutrition per serve

Including one tablespoon of yoghurt: 460 kJ (109 kcal), 7g fat (including less than 1g saturated fat), 7g carbohydrate (including 7g sugars), 4g fibre and 14 mg sodium. Read our nutrition rating system.


1. Heat oil in large saucepan. Sauté leeks and garlic for 5 minutes. Add capsicum and tomatoes. Cook, stirring for a further 5 minutes.

2. Blend in stock, water and pepper. Bring to the boil. Reduce heat. Simmer for 15 to 20 minutes. Add more water if needed.

3. If you like a smooth soup, pour mixture into a food processor in batches to puree coarsely, or use a hand blender. Otherwise leave chopped and chunky.

4. Return mixture to saucepan. Reheat gently to boiling point. Serve topped with a dollop of yoghurt and parsley.

Males approx 6 cups