Tomato and Leek Soup
Tomato soup is a staple in my household and it has been a loooong time since we ate tomato (or any soup) that came out of a can. It is ultra fast to make and always tastes amazing. Add some fresh bread and you have a wonderful lunch in no time or a light dinner for a quiet night in. And even better, you know exactly what you’re eating….no nasty numbers here!
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Need
- 1 leek, cleaned and chopped (200–250g)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 600 Grams tomatoes, chopped
- 40 Grams Umami Paste Recipe
- 40 Grams Chicken Stock Powder or veggie stock concentrate Recipe
- 50 Grams tomato paste (1 sachet)
- 1 Teaspoon pink salt flakes BUY
- 1 orange, zest only, finely grated
- 85 Grams fresh orange juice
- 400 Grams water
- 1 Handful basil
- 1 Handful flat leaf parsley
Do
- 1
Place leek and EVOO into the Thermomix bowl and chop 3 sec/speed 5.
- 2
Sauté 5 min/Varoma/speed 2.
- 3
Add remaining ingredients and cook 14 min/100°C /speed 2.
- 4
Blend 1 min/speed 5–6, bringing speed up slowly to avoid spatter.
- 5
Serve hot with a dollop of crème fraiche or mascarpone cheese and freshly cracked black pepper.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
