Total Time
45mins
Prep 5 mins
Cook 40 mins

This is from a Gourmet Magazine many years ago. Easy and delicious. A pureed soup with a dollop of sour cream on top. Good for a first course or soup and sandwich meal.

Ingredients Nutrition

Directions

  1. Saute the leeks and carrots in the butter over low heat, stirring occasionally until soft.
  2. Stir in tomatoes, tomato juice, chicken broth, tomato paste, thyme, pepper, and salt to taste. Bring to a boil.
  3. Lower heat and simmer covered, 30 to 40 minutes until vegetables are tender.
  4. Puree soup in a blender, or with hand blender.
  5. Serve with a dollop of sour cream.

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