Tomato-Leek Soup
Yield
6 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tomatoes
ripe |
|
| ⅓ | cup |
parsley leaves
fresh |
|
| 1 | large |
leeks
|
*
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 6 | ounces |
tomato paste
|
*
|
| 2 | tablespoons |
red wine
dry |
|
| 1 | teaspoon |
dill weed
|
|
| 1 ½ | teaspoons |
paprika
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tomatoes
ripe |
|
| 79 | ml |
parsley leaves
fresh |
|
| 1 | large |
leeks
|
*
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
olive oil
|
|
| 173.4 | ml/g |
tomato paste
|
*
|
| 3E+1 | ml |
red wine
dry |
|
| 5 | ml |
dill weed
|
|
| 7.5 | ml |
paprika
|
|
| 2.5 | ml |
marjoram
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cut all but ½ LB of tomatoes into quarters.
With parsley, process until well pureed.
Dice the rest of the tomatoes and set aside.
Slice the white part of the leek into ¼ inch slices.
Chop the tender green leaves.
Discardall but a 2 or 3 of the tougher part of the leaves. Wash carefully.
Put the leeks in a large pot along with the reserved green leaves, garlic and olive oil.
Cover with 3 cups stock.
Bring to a boil, lower heat and simmer for 5 minutes.
Add the puréed and diced tomatoes.
Add the rest of the ingredients.
Simmer on low heat for 20 to 25 minutes.
Chill and serve.
