Hallelujah Tomato Soup

Sherry Peyton

By
@SherryPeyton

I never followed a recipe, just threw in what sounded good. But this version turned out so well, I figured I better write it down before I forgot! If you like this delightful soup, please see other recipes of mine at my website: mybestcookbook.wordpress.com

Rating:
★★★★★ 1 vote
Serves:
6
Prep:
30 Min
Cook:
1 Hr

Ingredients

2
leeks, cleaned and chopped
2
carrots, shredded
2
ribs celery, minced finely
2 clove
garlic, micro-planed
4 c
diced tomatoes (canned or fresh)
1 tsp
salt, or more, depending on whether the tomatoes are canned with salt
1 tsp
pepper
2 tsp
red pepper flakes
2/3 c
dry red wine
2 Tbsp
chopped flat-leaf parsley
1 pt
cream

Step-By-Step

1In your soup pot, add the leeks, carrots and celery and sweat until softened and fragrant. Add the garlic and the tomatoes, salt and pepper, and wine.
2Cook over low heat for one hour, covered. Add the parsley. Let cool.
3Remove solids to a blender or food processor, and puree. Return all to the pot and reheat slowly. When heated through, add the cream and stir in.

About this Recipe

Course/Dish: Cream Soups
Hashtags: #Cream, #tomatoes