Soup: Spain – Sopa De Puerros Y Tomate (Leek and Tomato Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 large leeks, dark greens removed, halved lengthwise and rinsed
1 tbsp (15 ml) olive oil, plus more for brushing
3 garlic cloves, thinly sliced
1 / 2 tsp (2.5 ml) smoked paprika
1 / 3 cup (80 ml) dry sherry
1 (28 oz (800 g)) can fire-roasted crushed tomatoes (or 6 ripe plum tomatoes, roasted and crushed)
4 cups (960 ml) low-sodium beef stock
4 fresh thyme sprigs
1 bay leaf
1 to 2 tsp (5 to 10 ml) sherry vinegar, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or parsley, for garnish

Show original ingredient measurements

2 large leeks, dark greens removed, halved lengthwise and rinsed
1 tbsp (15 ml) olive oil, plus more for brushing
3 garlic cloves, thinly sliced
1 / 2 tsp smoked paprika
1 / 3 cup (80 ml) dry sherry
1 (28 oz / 800 g) can fire-roasted crushed tomatoes (or 6 ripe plum tomatoes, roasted and crushed)
4 cups (960 ml) low-sodium beef stock
4 fresh thyme sprigs
1 bay leaf
1 to 2 tsp sherry vinegar, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped fresh chives or parsley, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Brush the cut sides of the leeks lightly with olive oil. Char them cut-side down in a hot grill pan or under a broiler until well marked and lightly blackened at the edges, 3 to 5 minutes. Cool slightly, then slice thinly crosswise.
In a pot, warm 1 tablespoon (15 ml) olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds. Stir in the smoked paprika and the charred leeks; cook 1 minute.
Pour in the dry sherry and simmer until nearly evaporated, 1 to 2 minutes, scraping up any browned bits.
Add the crushed fire-roasted tomatoes, beef stock, thyme, and bay leaf. Bring to a simmer and cook gently for 20 to 25 minutes to meld flavors.
Remove thyme and bay. Season with salt and plenty of black pepper, then brighten with 1 to 2 teaspoons (5 to 10 ml) sherry vinegar to taste.
Ladle into warm bowls and garnish with chopped chives or parsley and a light drizzle of olive oil. Serve as a vibrant, smoky opener alongside grilled T-bone steak.

Brush the cut sides of the leeks lightly with olive oil. Char them cut-side down in a hot grill pan or under a broiler until well marked and lightly blackened at the edges, 3 to 5 minutes. Cool slightly, then slice thinly crosswise.
In a pot, warm 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook just until fragrant, about 30 seconds. Stir in the smoked paprika and the charred leeks; cook 1 minute.
Pour in the dry sherry and simmer until nearly evaporated, 1 to 2 minutes, scraping up any browned bits.
Add the crushed fire-roasted tomatoes, beef stock, thyme, and bay leaf. Bring to a simmer and cook gently for 20 to 25 minutes to meld flavors.
Remove thyme and bay. Season with salt and plenty of black pepper, then brighten with 1 to 2 teaspoons sherry vinegar to taste.
Ladle into warm bowls and garnish with chopped chives or parsley and a light drizzle of olive oil. Serve as a vibrant, smoky opener alongside grilled T-bone steak.