Roasted Tomato and Leek Soup - alive magazine
Puréeing white beans into this soup gives it a creamy texture and has the added bonus of bumping up the fibre content. Leeks are a good source of iron…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Immersion blender
- Blender
- Baking sheet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
- Serving bowl
Ingredients
- 2 1/2 lbs (1.25 kg) tomatoes, cut in half and stem ends removed
- 3 leeks, trimmed, washed, cut in half, and each half cut into 4 pieces
- 6 garlic cloves, still in their skins
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) salt
- Freshly ground black pepper to taste
- 4 cups (1 L) vegetable stock or chicken stock
- 1 cup (250 mL) cooked white beans (optional)
- Fat-free sour cream or Greek yogourt, for garnish
- Fresh basil, for garnish
More Like This
Tomato soup with leek & roasted garlic
fooby.ch
Tomato and Bean Soup - alive magazine
alive.com
Healthy Roasted Tomato Soup
fitandfabliving.com
Leek and Tomato Soup from The Times Cookery Book by Katie Stewart
app.ckbk.com
Potato & Leek Soup
tastefulselections.com
Roasted Tomato Soup Recipe
saveur.com
Lemony Greek Soup - alive magazine
alive.com
Roasted Tomato Soup Recipe
foodrepublic.com