This is the best tomato soup recipe I have ever made! It tastes so fresh and flavourful. Best of all it’s suitable for hot water bath canning so it doesn’t take up any space in my freezer.
- 9 Tins Chopped Tomatoes £2.52
- 4 Small Leeks
- 125 ml Cider Vinegar 13p
- 2 Tablespoons Lemon Juice 5p
- 75ml Dry White Wine 40p
- 2 Tablespoons Sugar 5p
Total Cost = £3.15
Makes 9 servings = 35p per serving
I have used home grown leeks, this recipe would cost a little more if you need to buy them.
In future I think I’ll leave out the wine. It’s an expensive addition to a recipe which very rarely makes any real difference to the end result.
Give the leeks a through wash to remove any soil. Slice the leeks and spread them on a roasting tray. Drizzle with a little oil and pop them in the oven at about gas mark 4 for about 20 minutes. They should be tender and just barely starting to brown.
While the leeks are roasting add the vinegar, lemon juice and wine to a large pan. Heat it up as you add the tins of tomatoes. Add the leeks when they come out of the oven.
Bring the soup to a boil and simmer for about 20 minutes.
Blend the soup until there aren’t any lumps.
Season to taste with salt and pepper.
Ladle the soup into clean jars and screw the lids on until finger tight. Process the soup jars in a hot water bath canner for 35 minutes at 100 degrees Celsius.
You could freeze this soup if you prefer.
I do hope this Tomato and Leek Soup recipe has inspired you to have a go at making your own homemade soups to keep you toasty warm this winter.
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Thank you so much for stopping by my corner little of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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