Tomato-Leek Soup

This vibrant Tomato-Leek Soup is a comforting Mediterranean-inspired dish that balances the sweetness of fresh leeks with the rich acidity of ripe tomatoes. The base is deepened with olive oil, garlic, and a splash of dry red wine, while a blend of Hungarian paprika, dill, marjoram, and thyme adds a complex, aromatic warmth. The soup features both smooth pureed texture and chunky tomato pieces for a pleasing mouthfeel. It is an excellent choice for a light dinner or a starter on chilly evenings, being naturally vegan and vegetarian.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 216.9

Dietary: Vegan, Vegetarian

Description

This vibrant Tomato-Leek Soup is a comforting Mediterranean-inspired dish that balances the sweetness of fresh leeks with the rich acidity of ripe tomatoes. The base is deepened with olive oil, garlic, and a splash of dry red wine, while a blend of Hungarian paprika, dill, marjoram, and thyme adds a complex, aromatic warmth. The soup features both smooth pureed texture and chunky tomato pieces for a pleasing mouthfeel. It is an excellent choice for a light dinner or a starter on chilly evenings, being naturally vegan and vegetarian.

Directions

1
Separate 1/2 pound of the ripe tomatoes; quarter the remaining tomatoes.
2
Place the quartered tomatoes and fresh parsley in a food processor and blend until smooth to create a puree.
3
Dice the reserved 1/2 pound of tomatoes and set aside.
4
Clean the leek thoroughly to remove any dirt. Slice the white and light green parts into 1/4-inch rounds.
5
Chop the tender dark green leaves and reserve them; discard any tough, fibrous outer leaves.
6
Heat olive oil in a large pot over medium heat. Add the sliced leeks, reserved green leaves, and minced garlic.
7
Sauté for 2-3 minutes until the leeks begin to soften.
8
Pour in the vegetable stock and bring the mixture to a boil.
9
Reduce heat to low and simmer for 5 minutes to infuse the stock with leek flavor.
10
Stir in the tomato puree, diced tomatoes, tomato paste, and dry red wine.
11
Add the Hungarian paprika, dill, marjoram, thyme, salt, and pepper.
12
Simmer uncovered on low heat for 20 to 25 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
13
Taste and adjust seasoning if necessary. Serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 216.9kcal

% Daily Value *
Total Fat 5.2g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 983.4mg41%
Total Carbohydrate 40.5g14%
Dietary Fiber 9.7g39%
Sugars 21.8g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tomato, leek, soup, vegan, vegetarian, mediterranean, garlic, paprika, dill, thyme, marjoram, healthy, comfort food, meal prep, herb, stock, wine, simmer, puree, vegetable

Read it online: https://www.chefs-mate.com/recipe/tomato-leek-soup-2/