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Ingredients
- White part of 2 leeks, washed well & minced
- 1 pound carrots, peeled & sliced thin (about 1 1/2 c.)
- 3 tbsp. butter
- 2 pound plum tomatoes, minced Or possibly 1 can (28 ounce.) Italian plum tomatoes, liquid removed
- 1 1/2 c. tomato juice
- 4 to 5 c. chicken stock
- 1 1/2 tbsp. tomato paste
- 1/2 teaspoon dry thyme
- 1 teaspoon grnd pepper
Directions
- In a large saucepan, cook the leeks and carrots in 3 Tbsp. butter over low heat, stirring occasionally till vegetables are softened. Stir in tomatoes, tomato juice, 4 c. stock, tomato paste, thyme and salt to taste. Bring liquid to boil. Simmer covered for 30 to 40 min till vegetables are very tender. In blender, puree soup; transfer to saucepan, thin it with chicken stock to achieve desired consistency. Serve with a dollop of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1359g | |
| Recipe makes 2 servings | |
| Calories 396 | |
| Calories from Fat 169 | 43% |
| Total Fat 19.23g | 24% |
| Saturated Fat 11.34g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1718mg | 72% |
| Potassium 2509mg | 72% |
| Total Carbs 48.13g | 13% |
| Dietary Fiber 15.0g | 50% |
| Sugars 27.05g | 18% |
| Protein 13.14g | 21% |
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