Hallelujah Tomato Soup

Sherry Peyton


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


★★★★★ 1 vote

30 Min
1 Hr


  • 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
  • 2 tsp
    red pepper flakes
  • 2/3 c
    dry red wine
  • 2 Tbsp
    chopped flat-leaf parsley
  • 1 pt

How to Make Hallelujah Tomato Soup


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

Printable Recipe Card

About Hallelujah Tomato Soup

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

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