Tomato, Leek And Onion Soup
A hearty, flavorful soup combining tomatoes, leeks, and onions with herbs and stock, perfect for comforting meals and suitable for any season or dietary preference.
Ingredients
Instructions
- Saute onions, leeks, and garlic in olive oil until transparent, but not brown.
- Combine the sauteed vegetables, parsley, thyme, bay leaf, tomatoes, and stock in a 2-quart saucepan.
- Simmer over medium heat until tomatoes are cooked and flavors are well combined.
- Remove the bay leaf.
- Season with salt, tamari, soy sauce, and honey to taste.
- Garnish with chopped parsley and green onion tops.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the vegetables. If fresh tomatoes aren't available, canned tomatoes can be a great substitute. You can also swap out the beef or chicken stock for vegetable stock to make this soup vegetarian. Adjust the tamari soy sauce according to your taste preference to achieve the desired saltiness.
Serving Suggestions
This Tomato, Leek and Onion Soup pairs beautifully with a slice of crusty bread or a fresh green salad for a light meal. You can also serve it alongside Mediterranean recipes like Stuffed Grapevine Leaves(Dolmathes) or as a starter for a cozy dinner. Garnish with additional parsley or croutons for extra texture.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. If the soup thickens in the fridge, you can add a little water or stock to reach your desired consistency while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato, Leek And Onion Soup contains roughly 952 calories, with 25g protein, 41g carbohydrates, and 81g fat. It is an excellent source of vitamin C (182% of the Daily Value), iron (138% of the Daily Value), and dietary fiber (62% of the Daily Value). Note that it is relatively high in sodium, at 1522mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this soup?
Absolutely! Feel free to add other vegetables like carrots, celery, or bell peppers to enhance the flavor and nutrition of the soup. Just be sure to adjust the cooking time so that all vegetables are tender by the time you add the stock.
Is there a way to make this soup spicy?
Yes, if you like heat, you can add red pepper flakes or a dash of hot sauce while cooking. Alternatively, consider adding diced jalapeños or a pinch of cayenne pepper to give it a spicy kick that complements the sweetness of the tomatoes.
How can I make this soup vegan?
To make this soup vegan, simply replace the beef or chicken stock with vegetable stock and omit the honey. You can use maple syrup or agave nectar as a substitute for sweetness if desired. This will keep the soup plant-based while still delivering great flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).