I love this homemade tomato soup recipe. I love it’s chunky texture, studded with bits of herbs. It’s a little less refined looking but it is absolutely delicious.
The leeks add savory goodness. I was never a big user of leeks, but I am quite enjoying them these days and have added them to a few of my newer recipes.
This recipe calls for a bit of honey. The honey gives the tomato soup a slightly sweeter taste, but I think it’s fine without it, so I made the honey optional here. Taste it without the honey and add it if you prefer a sweeter soup.
Our chunky tomato soup also has an unexpected ingredient – a bit of soy sauce. It really adds a nice flavor.
Cleaning Leeks for this Chunky Tomato Soup
Don’t forget to thoroughly clean the leeks. Leeks are notorious for getting bits of dirt between their thin layers. Just slice the leek in half lengthwise and rinse them, especially at the top (the non-root end).
Leeks have lots of thin layers and dirt can get in between them, so it’s important to really make sure they are well cleaned and grit free before you cook them.
Cut off some of the darker upper end of the leek. It can be a bit tough. Also cut off the root end but just the end. You don’t want to lose too much of that leek goodness. Once they are cleaned just slice the leek crosswise into strips about 1/4″ thick and you are ready to go.
Being one of those people who now have to eat gluten free, I love that so many of these wonderful and easy soup recipes, like this tomato soup, are gluten free. It makes life so much easier.
I hope you enjoy this recipe. Let me know in the comments below.
Chunky Leek and Tomato Soup Recipe
Ingredients
- 2 leeks, cleaned and sliced
- 2 onions, large, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups chicken stock, or vegetable stock
- 2 cups tomatoes, peeled and diced
- 1/2 cup parsley, minced, fresh
- 1/2 teaspoon thyme, dried
- 1 bay leaf
- 2 teaspoons soy sauce
- 2 teaspoons honey, optional
Instructions
- Remove and discard a few inches of the tough green end 1/4" of the root end of the leeks. Cut the leeks in half lengthwise. Wash them well to remove any dirt from between the layers. Leeks can sometimes collect bits of dirt between the layers at the top end. Slice the cleaned leeks across in strips about 1/4" wide.
- In a 3 quart saucepan over medium heat, sauté the leeks, onions and garlic in the oil until they are translucent, about seven minutes.
- Add the stock, tomatoes, parsley, thyme, and bay leaf. Cover the mixture and simmer the soup for 20 to 30 minutes. Discard the bay leaf. Stir in the soy sauce plus honey if you are using it.
Nutrition
Serves 4.
Note: You can use either canned or fresh tomatoes in this recipe. I actually prefer using the canned tomatoes as they add a bit more juice to the broth.
Creating a Thick, Rich Soup:
To give your soups the rich, thick, satisfying texture you crave without resorting to butter, egg yolks and cream, simply purée part of the batch and add it back to the pot.
Or stir in one or more of the following ingredients:
- mashed potatoes
- puréed vegetables, such as carrots, corn, or onions
- evaporated skim milk
- buttermilk
- Rice (whole or puréed)
- beans (mash all or part of them)
- pasta
- bread cubes
You can browse all of our soup recipes here.
Our Italian basil tomato soup recipe is here.
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Quite tasty — the honey is a really nice touch!