hallelujah tomato soup

Name: Hallelujah Tomato Soup
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: 2 - leeks, cleaned and chopped; 2 - carrots, shredded; 2 - ribs celery, minced finely; 2 clove(s) garlic, micro-planed; 4 cup(s) diced tomatoes (canned or fresh); 1 teaspoon(s) salt, or more, depending on whether the tomatoes are canned with salt; 1 teaspoon(s) pepper; 2 teaspoon(s) red pepper flakes; 2/3 cup(s) dry red wine; 2 tablespoon(s) chopped flat-leaf parsley; 1 pint(s) cream

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Sherry Peyton

Las Cruces, NM

Updated on Nov 13, 2011

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: http://mybestcookbook.wordpress.com

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

2 - leeks, cleaned and chopped
2 - carrots, shredded
2 - ribs celery, minced finely
2 cloves garlic, micro-planed
4 cups diced tomatoes (canned or fresh)
1 teaspoon salt, or more, depending on whether the tomatoes are canned with salt
1 teaspoon pepper
2 teaspoons red pepper flakes
2/3 cup dry red wine
2 tablespoons chopped flat-leaf parsley
1 pint cream

How To Make hallelujah tomato soup

Step 1

In 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.

Step 2

Cook over low heat for one hour, covered. Add the parsley. Let cool.
Step 3

Remove 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.
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