Savoury Tomato Soup

Oxmoor House
about 8 cups


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1 cup minced leek
2 tablespoons butter or margarine
4 (10 1/3-ounce) cans beef broth, undiluted
1 1/2 cups tomato juice
2 tablespoons sugar
2 tablespoons cornstarch
2 1/2 tablespoons red wine vinegar
2 tablespoons Chablis or other dry white wine
5 large tomatoes, peeled, seeded, and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Chopped green onion (optional)


Sauté leek in butter until tender and transparent . Add broth, tomato juice, and sugar, stirring well. Bring mixture to a boil ; reduce heat, and simmer 10 minutes.

Combine cornstarch, vinegar, and wine, mixing well; stir into tomato juice mixture . Cook, stirring constantly , until slightly thickened. Stir in chopped tomato, salt, and pepper. Serve hot; garnish with chopped green onion, if desired.

Created date

February 2010