Tomato soup with leek & roasted garlic

Total time: 1hr
Preparation Time: 30m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 214 Kcal, 5g Protein, 21g Carbohydrates, 11g Fat


  • Roasted garlic
  • 1 whole garlic bulb
  • 1 tsp olive oil
  • a little salt
  • a little pepper
  • Tomato soup
  • 200 g leek, cut into rings
  • 1 tbsp olive oil
  • 0.5 tsp curry powder
  • 0.5 tsp salt
  • 250 g sweet potato, cut into cubes
  • 0.5 tsp chilli powder
  • 2 pinches ground cardamom
  • 0.25 tsp turmeric
  • 1 litre vegetable bouillon
  • a little pepper
  • 1 tin chopped tomatoes (400 g)
  • 100 ml coconut milk
  • a little chilli flakes
  • a little cress

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  • Roasted garlic

    Slice off the top third of the garlic at an angle, place the bulb on a baking tray or in an oven-proof dish with the cut side facing up, drizzle with oil, season. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Allow the garlic to cool a little. Remove the soft cloves with a knife, set aside.
  • Tomato soup

    Heat the oil in a wide-bottomed pan, sauté the leek for 2-3 mins., add the sweet potatoes, briefly cook, season. Add the stock and tomatoes, simmer on a low heat for approx. 30 mins. Add the roasted garlic 5 mins. before the cooking time is up. Blend the soup, serve in bowls or soup plates. Drizzle with coconut milk, garnish with chilli flakes and cress.
  • Tip:

    Serving Croutons.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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