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Savoury Tomato Soup

Yield about 8 cups


  • 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)

How to Make It

  1. 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.

  2. 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.

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