This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Only the pure of heart can make a good soup." -Beethoven
This soup started out in my mind as something completely different. I had all of the ingredients for another recipe I was going to make and was just not into it at the time.
What I wanted that night was a hearty, savory, thick, creamy soup with just a bit of texture. A big bowl of soup that could be a meal in and of itself or a half-portion served with a grilled cheese sandwich. Something comforting but a bit different. The combination of the silky smooth, creamy, and comforting tomato soup with the smoked paprika and the roasted chicken and leeks just hits all of those notes perfectly.
Make a double batch. You will be glad you did.
Servings: 4 | Serving size: 2 1/2 cups
Cooking time: 90 minutes
This recipe can easily be multiplied and keeps well, refrigerated, for 3-4 days. Freezes well.
|2 tsp.||olive oil (divided)|
|1 large||onion (diced)|
|1 large||leek (thinly sliced crosswise)|
|2 – 15 ounce cans||no salt added diced tomatoes|
|2 – 15 ounce cans||no salt added white beans (NOT drained)|
|to taste||black pepper to taste|
|4 tsp.||smoked paprika|
|1 Tbsp.||no salt added tomato paste|
|12 ounces||boneless, skinless chicken thighs|
|4 ounces||goat cheese|
Place one teaspoon of the olive oil in a large saucepan over high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add half of the leeks and cook for about 4 minutes. Stir frequently.
Add the tomatoes, white beans (with the liquid from the can), water, salt, black pepper, smoked paprika, and tomato paste. Stir.
Cover and simmer. Stir occasionally.
After the soup has simmered for 45 minutes, remove from the heat to cool slightly.
Place a large skillet in the oven and preheat to 400°F.
After the soup has cooled slightly, use a blender or immersion blender and puree the soup until smooth.
Return the soup to low heat and add the goat cheese. Stir occasionally while the cheese melts.
When the oven is hot, add the remaining 1 teaspoon olive oil to the skillet.
Add the chicken and the remaining leeks to the skillet. Return the pan to the oven.
Roast for 15 minutes. Stir occasionally
After the chicken and leeks have cooked for about 15 minutes, add them to the pan with the soup.
Stir and then serve.
Serving size: about 2 1/2 cups
|Calories 484||Calories from Fat 169|
|% Daily Value|
|Total Fat 13g|
|Saturated Fat 5.5g||25%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 57g||19%|
|Dietary Fiber 13g||52%|
|Vitamin A 30%||Vitamin C 10%|
|Calcium 25%||Iron 7%|
|Vitamin K 20 mcg||Potassium 1440 mg|