Leek and Tomato Soup Recipe

soup bowls
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 Updated 12/01/2016

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An unusual combination of two classic soup vegetables.


  • 4 large leeks, finely chopped
  • 4 large tomatoes, skinned and chopped
  • 1 bay leaf
  • 1 teaspoon mixed dried herbs
  • 300ml water
  • 300ml unflavoured yogurt
  • seasoning
(see measure conversions for more information on quantites)


  1. Place the vegetables in a saucepan with the bay leaf and herbs.
  2. Add the water and simmer gently until the vegetables are soft.
  3. Remove the bay leaf and puree the soup in a blender or press through a coarse sieve.
  4. Return to the saucepan and stir in the yogurt and season to taste.
  5. Heat thoroughly, without boiling and serve immediately.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 portions


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