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


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leeks, cleaned and chopped
carrots, shredded
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


  • 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.

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About Hallelujah Tomato Soup

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

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