We usually have tomato soup at least once a week, so I've tried to find ways to dress it up. This recipe is one of my favorites.

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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.

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Nutrition Facts

206 calories; protein 5.8g; carbohydrates 30.1g; fat 8.3g; cholesterol 15.3mg; sodium 1205.2mg. Full Nutrition
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Reviews (21)

Rating: 4 stars
09/18/2008
This soup is really good-a great "warmer-upper". However I varied it a bit. I added onions and mushrooms to the other veggies and substituted fresh garlic for the dill. Also instead of 1 1/2 cups of water, I used half water, half chicken stock. Read More
(21)
Rating: 4 stars
03/17/2008
I tried both a water based version and milk (creamy tomato) version. The recipe works just as good for both, but I have a preference for creamy tomato version. I added a touch more sweet peas and leaks and all I can say is this soup is pretty good, 4.5 stars! I'll make this again I'm sure. Read More
(17)
Rating: 5 stars
04/30/2009
This is by far the best soup recipie I've come across. I made a few changes though. Instead of tomato soup I used tomato juice. Instead of leeks (my grocery store didn't have them) I used a white onion. I have to hide some in the freezer for myself or it will be gone in 2 days! Read More
(14)
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Rating: 5 stars
11/14/2008
I wasn't feeling well and needed something quick to serve my family alongside grilled cheese. We loved this! Because there's seven of us I used two family-sized cans of soup. I used 3 cups of water and 3 cups of chicken broth. I only used 1/2 of a cauliflower, cut thin to match the leek, and it was plenty! I ended up omitting the dill and salt but did add 2 cloves of minced garlic with the leek. Will make this often! Read More
(9)
Rating: 4 stars
10/09/2008
Unbelievably fast and fabulous! And the best part was that the kids devoured it. I also substituted part water for chicken stock, added mushrooms, and used green onions instead of leeks(only because I didn't have leeks at the time) I can't wait to try it with the leeks. This is yummy! Read More
(5)
Rating: 5 stars
06/08/2009
It was very simple to make and amazingly, my husband liked it! He is the chef in the family. It tasted great with cornbread and topped with shredded chedder Read More
(3)
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Rating: 4 stars
03/17/2011
This was really good! Since I am on the road and using a hotel room kitchenette I didn't bother buying the peas and dill. I actually browned the cauliflower in the pan with the leek and celery. That gave it a nice roasty/nutty flavor that worked well in the soup. Otherwise I kept to the recipe. I would say that the success of this dish depends on how good the base tomato soup is and how well your veggies are cooked. I served with grilled cheese and green beans on the side, but the beans would have been great right in the soup. I'll be making this again and playing with different veggies. ... Edit: I think parsley and/or basil would be fantastic in this. Read More
(3)
Rating: 5 stars
11/20/2009
Gave it 5 stars for the simplicity of such a tasty soup. Used green onions instead of leeks, added mushrooms and garlic and added a can of diced tomatoes as well. Read More
(2)
Rating: 4 stars
09/09/2009
I omitted the leek because I didn't have plans to use leeks in anything else this week, and I didn't want to buy a whole bunch for the quarter of a cup called for in this recipe. This was a great way to jazz up a canned soup. I usually put tomato paste in the stock when making vegetable soup, so this was a quick and easy veggie soup for me! Thanks! Read More
(2)