Cream of Tomato and Leek Soup

Course Soups & Creams
Prep. Time 15 mins
Cooking Time 45 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

3 tbsp (45 ml) butter

3 leeks, white part only, sliced

2 cloves garlic, minced

1 carrot, chopped

1 rib celery, chopped

3 tbsp (45 ml) all-purpose flour

8 ripe tomatoes, peeled and chopped

2 1/2 cups (625 ml) milk

3 tbsp (45 ml) tomato paste

1 bay leaf

1/2 tsp (2 ml) dried thyme or

1 tsp (5 ml) fresh thyme

1 1/2 tsp (7 ml) Salt

1/4 tsp (1 ml) black pepper

3 green onions, sliced

1/2 cup (125 ml) sour cream

Instructions

Melt butter in a large saucepan. Add leeks, garlic and sauté until tender 5 to 10 min. Add carrots and celery; cook 5 min. Add flour and cook, without browning, 5 min.

Add tomatoes, bring to a boil. Add milk, tomato paste, bay leaf, thyme, salt, pepper and slowly bring to a boil, stirring occasionally. Lower heat, cover, simmer gently 30 min. Remove bay leaf.

Purée, heat thoroughly and season to taste. If soup is thicker than you like add additional milk. Serve sprinkled with green onions and a spoonful of sour cream.

Tips

Note: If tomatoes are not in season use one 28 oz (796 mL) tin tomatoes with the juices. Do not worry if soup looks slightly curdled while cooking- it will come together when puréed.

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Nutritional Info

Per serving

Energy: 179 Calories
Protein: 7 g
Carbohydrate: 24 g
Fat: 7 g
Fibre: 3.7 g
Sodium: 626 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 17 % / 187 mg
Vitamin C: 50 %
Folate: 33 %
Vitamin A: 32 %
Vitamin D: 27 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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