Photo: Leigh Loftus
I’m fairly ambivalent about tomato soup. On one hand, it’s often low-calorie and packed with lycopene, a proven antioxidant that is said to help prevent damage to certain cells in the body.
On the other hand, if it isn’t homemade soup, you’re running the risk of slurping a bowl of what tastes like hot, watered down tomato juice. The only savior is pairing said soup with a hot, gooey grilled apple and cheddar cheese sandwich on sourdough bread.
This version of tomato soup incorporates chunky tomatoes and sliced leeks to add depth and flavor that you don’t usually get from a tomato soup. Tomato lovers will be hooked and the rest of you? Grab the sourdough and don’t look at me like that.
Photo: Leigh Loftus
Chunky Tomato and Leek Soup
Author: Maris Callahan
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 2 large cans (28 ounces each) diced tomatoes
- 1 tablespoon brown sugar
- 2 tablespoons butter
- 2 leeks, white and green parts only, trimmed, halved lengthwise, washed well, sliced into half moons
- 1 tablespoon tomato paste
- ⅛ teaspoon ground nutmeg
- 2 tablespoons flour
- 2 cups vegetable or other broth
Instructions
- Set oven to 475F. Drain tomatoes in a colander, reserving the juice. Arrange tomatoes in single layer on a rimmed baking sheet. Sprinkle with brown sugar and roast for 20 minutes plus whatever preheating time remains.
- Meanwhile, melt butter on medium heat in large pot. Add leeks and sauté until golden, stirring often. Stir in tomato paste, nutmeg and flour; cook for a minute, stirring. Slowly add the broth, stirring to incorporate each addition before adding more. Stir in roasted tomatoes and reserved tomato juice.
- Slow Cook: If you have some extra time, a slower simmer really brings out the flavor in these tomatoes. Cover and let barely simmer for 3 hours.
- Fast Track: If you're making this on a weeknight when you don't have three hours to kill waiting for your soup to simmer, prepare as directed in steps 1 and 2 and cook over medium heat, stirring occasionally for about forty-five minutes to an hour. Serves 6-8.
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10 Comments
Lorraine @NotQuiteNigella
February 19, 2009 at 3:00 amMmm soup and grilled cheese sandwiches are one of the best things about Winter and this tomato soup looks divine Maris! 🙂
Marthe
February 12, 2009 at 3:00 amThis looks so delicious!!! Yum!
Joanna
February 10, 2009 at 3:00 amOh, that looks so good – I never would have thought of roasting canned tomatoes! My favorite tomato soup starts with a sauce recipe by Marcella Hazan that has only 3 ingredients (butter, onion, and tomatoes), and I usually puree it and thin it with milk for a creamy soup. I’ll have to try this chunky roasted version and see how they compare!
Jude
February 10, 2009 at 3:00 amI’ll have to agree with the tomato soup and grilled cheese combo. Nothing like a low-calorie dish to complement a grease bomb 🙂
lisa (dandysugar)
February 10, 2009 at 3:00 amTomato soup is one of my favorite comfort foods. Along with a yummy grilled cheese sandwich, it’s soo good. Your soup looks great. So thick and chunky!
Sara
February 10, 2009 at 3:00 amThis looks so good! I roast tomatoes with a sprinkle of sea salt and oregano and then blend them to make a quick tomato sauce.
Food Hunter
February 9, 2009 at 3:00 amYour tomato soup looks really good. I like the idea of adding nutmeg.
Nirvana
February 9, 2009 at 3:00 amThis looks like the perfect winter soup — I love tomato soup — I just made some the other day but it does not look nearly as delicious as this!
kat
February 9, 2009 at 3:00 amOh, leeks in tomato soup, awesome!
Heidi Renée
February 8, 2009 at 3:00 amOh boy does that sound good. It’s dinner time!
Unfortunately all I have is canned tomato soup. I’ll have to figure out a way to dress it up.