Tarragon-Leek Soup

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The vegetarian’s answer to chicken soup. Lots of leeks and garlic in this winter soup help fight off bacteria and boost flagging immunity. Antioxidant-rich tomatoes are an added bonus. Serve with whole-wheat baguettes for a satisfying lunch or dinner.

  • 11/4-cup servingServings


  • 1 Tbs. olive oil
  • 4 medium leeks (white and pale green parts), rinsed well and sliced
  • 3 cloves garlic, minced
  • 2 Tbs. whole wheat flour
  • 1/2 cup tomato juice
  • 4 cups vegetable stock or canned broth
  • 1/2 cup diced tomatoes
  • 1 tsp. honey or rice syrup
  • 1/4 cup finely chopped fresh tarragon (reserve a few sprigs for garnish)
  • Salt and freshly ground black pepper to taste


  1. In large pot, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are soft, about 5 minutes. Add flour and cook, stirring constantly over low heat 2 to 3 minutes.
  2. Slowly stir in tomato juice, stock and tomatoes. Cook until mixture thickens, about 5 minutes. Add honey or rice syrup and tarragon. Cover and cook 10 minutes. Season with salt and pepper. Ladle into serving bowls.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 150
  • Carbohydrate Content: 26 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 137 mg