Heat the olive oil in a skillet over medium heat, and saute garlic, onion, and leeks for about 5 minutes; add all but 2 tablespoons of the hearts of palm and saute for another 2 minutes.
Add the vegetable broth and simmer for 15 minutes.
Add salt and pepper to taste and remove from the heat; allow to cool 5 minutes.
Stir in the whipping cream, and ladle the mixture into a blender or food processor; blend until smooth, return to pan and gently reheat.
Meanwhile mix the tomato, scallion, and reserved hearts of palm for garnish.
When soup is heated through, top with garnish.
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