Tomato-Leek Soup

This comforting Tomato-Leek Soup captures the essence of a rustic Mediterranean kitchen. The base of tender leeks and sweet, ripe tomatoes is enriched with a splash of dry red wine and a medley of aromatic herbs including dill, marjoram, and thyme. The result is a soup that is both vibrant and deeply savory, offering a perfect balance of acidity and herbal freshness. It features a beautiful texture with both smooth pureed elements and hearty chunks of vegetable, making it satisfying yet light.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 204.6

Dietary: Vegan, Vegetarian

Description

This comforting Tomato-Leek Soup captures the essence of a rustic Mediterranean kitchen. The base of tender leeks and sweet, ripe tomatoes is enriched with a splash of dry red wine and a medley of aromatic herbs including dill, marjoram, and thyme. The result is a soup that is both vibrant and deeply savory, offering a perfect balance of acidity and herbal freshness. It features a beautiful texture with both smooth pureed elements and hearty chunks of vegetable, making it satisfying yet light.

Ingredients

ripe red tomatoes
dry red wine
fresh parsley, chopped
fresh dill
leek
Hungarian paprika
garlic, minced
marjoram
olive oil
thyme
tomato paste
vegetable stock
salt and pepper

Directions

1
Cut 1.5 pounds of the ripe red tomatoes into quarters, reserving the remaining 0.5 pound for dicing later.
2
Place the quartered tomatoes and fresh parsley in a food processor and blend until completely pureed.
3
Dice the reserved 0.5 pound of tomatoes and set them aside in a bowl.
4
Trim the root end and dark green tops of the leek; slice the white and light green parts into 1/4-inch rounds.
5
Chop the tender light green leaves finely and reserve them, discarding any tough or fibrous outer layers.
6
Thoroughly wash the sliced leeks to remove any trapped dirt or sand, then drain well.
7
Heat olive oil in a large pot over medium heat; add the sliced leeks, reserved chopped green leaves, and minced garlic.
8
Sauté the leeks and garlic for 3-4 minutes until softened, then add the vegetable stock.
9
Bring the mixture to a boil, then reduce heat to low and simmer gently for 5 minutes.
10
Stir in the pureed tomatoes, diced tomatoes, tomato paste, dry red wine, paprika, marjoram, thyme, and dill.
11
Season with salt and pepper to taste, then simmer uncovered on low heat for 20 to 25 minutes, stirring occasionally.
12
Ladle the hot soup into bowls and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 204.6kcal

% Daily Value *
Total Fat 5.0g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 980.9mg41%
Total Carbohydrate 39.1g14%
Dietary Fiber 8.9g36%
Sugars 21.5g
Protein 8.7g18%

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

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