This recipe is taken from the 1985 Milk Calendar. This is the Cream of Tomato and Leek Soup recipe.
- Prep: 15 min
- Cooking: 45 min
- 3 tbsp (45 mL) butter
- 3 leeks white part only, sliced
- 2 cloves garlic minced
- 1 carrot chopped
- 1 rib celery chopped
- 3 tbsp (45 mL) all-purpose flour
- 8 ripe tomatoes peeled and chopped
- 2 1/2 cups (625 mL) Milk
- 3 tbsp (45 mL) tomato paste
- 1 bay leaf
- 1/2 tsp (2 mL) dried thyme or 1 tsp (5 mL) fresh thyme
- 1 1/2 tsp (7 mL) salt
- 1/4 tsp (1 mL) black pepper
- 3 green onions sliced
- 1/2 cup (125 mL) sour cream
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Melt butter in a large saucepan. Add leeks, garlic and sauté until tender 5 to 10 min. Add carrots and celery; cook 5 min. Add flour and cook, without browning, 5 min.
Add tomatoes, bring to a boil. Add milk, tomato paste, bay leaf, thyme, salt, pepper and slowly bring to a boil, stirring occasionally. Lower heat, cover, simmer gently 30 min. Remove bay leaf.
Purée, heat thoroughly and season to taste. If soup is thicker than you like add additional milk. Serve sprinkled with green onions and a spoonful of sour cream.
Note: If tomatoes are not in season use one 28 oz (796 mL) tin tomatoes with the juices. Do not worry if soup looks slightly curdled while cooking- it will come together when puréed.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||17 % / 187 mg|
|Vitamin A:||32 %|
|Vitamin C:||50 %|
|Vitamin D:||27 %|