Recipe by Temi Philip

Creamy Tomato Soup with Fried Leek “Noodles”

add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings

No Allergens specified

This delicately flavored tomato soup is pureed to achieve a creamy texture. A nice change of pace from the usual heavy Yom Tov fare.


Main ingredients

  • 1 tablespoon oil

  • 1 large onion, diced

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 carrot, thinly sliced

  • 1/2 sweet potato, sliced into rounds

  • 3 large tomatoes, peeled and diced

  • 1 and 1/2 liters water

  • 1 bunch parsley

  • salt, to taste

  • pepper, to taste

  • 1 leek, sliced lengthwise into thin strips

  • oil for frying


Make the Soup


Heat oil in a large pot and sauté the onion and garlic for about five minutes, until just barely golden. Add carrot and sweet potato and cook for three minutes. Add tomato cubes and cook for five minutes, stirring constantly.


Add water and seasonings and bring to a boil. Lower the flame and cook for 40 minutes over low flame until all the vegetables are soft.


With a hand blender, puree the soup until it is smooth. Taste and adjust seasonings. You can dilute with water if necessary. Bring to a boil again.


Ladle soup into bowls. Place a mound of fried leeks in the center of each bowl and serve.

Make the "Noodles"


Heat one inch of oil in a frying pan and fry the leek strips until golden. Remove and place on absorbent paper towel.

Creamy Tomato Soup with Fried Leek “Noodles”

Please log in to rate


Notify of
Inline Feedbacks
View all comments