hallelujah tomato soup
(1 rating)
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
(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For hallelujah tomato soup
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2leeks, cleaned and chopped
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2carrots, shredded
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2ribs celery, minced finely
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2 clovegarlic, micro-planed
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4 cdiced tomatoes (canned or fresh)
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1 tspsalt, or more, depending on whether the tomatoes are canned with salt
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1 tsppepper
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2 tspred pepper flakes
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2/3 cdry red wine
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2 Tbspchopped flat-leaf parsley
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1 ptcream
How To Make hallelujah tomato soup
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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.
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2Cook over low heat for one hour, covered. Add the parsley. Let cool.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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