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Tomato Leek Soup Recipe
|Leeks||2 , chopped to make 2 1/2 cups|
|Carrots||2 , finely diced to make 1 cup|
|Beef bouillon cubes||2|
|Boiling water||2 Cup (32 tbs)|
|Ripe tomatoes||2 Pound, cut into pieces|
Calories 138 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 11.5 mg
Sodium 414 mg17.3%
Total Carbohydrates 22 g7.4%
Dietary Fiber 3.6 g14.4%
Sugars 9 g
Protein 3 g6.5%
Vitamin A 115.6% Vitamin C 46%
Calcium 6.2% Iron 10.9%
*Based on a 2000 Calorie diet
1 In a 2 1/2-quart glass bowl,heat butter for about 30 seconds.
2 Add leeks and carrots and heat for 4 to 5 minutes, stirring halfway through cooking.
3 Stir in flour and heat for 1 to 1 1/2 minutes.
4 Dissolve bouillon cubes in water and stir into the vegetables.
5 Bring to a boil, for about 2 1/2 to 3 minutes, stirring after every minute.
6 Continue cooking for 4 minutes, stirring after 2 minutes.
7 Stir in sugar, salt, and tomatoes.
8 Heat for 20 to 25 minutes, stirring every 5 minutes, until tomatoes are soft.
9 Pour into soup bowls and serve.