Chunky Leek and Tomato Soup Recipe

Step 1

Remove and discard a few inches of the tough green end 1/4" of the root end of the leeks. Cut the leeks in half lengthwise. Wash them well to remove any dirt from between the layers. Leeks can sometimes collect bits of dirt between the layers at the top end. Slice the cleaned leeks across in strips about 1/4" wide.

Step 2

In a 3 quart saucepan over medium heat, sauté the leeks, onions and garlic in the oil until they are translucent, about seven minutes.

Step 3

Add the stock, tomatoes, parsley, thyme, and bay leaf. Cover the mixture and simmer the soup for 20 to 30 minutes. Discard the bay leaf. Stir in the soy sauce plus honey if you are using it.