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Old Magnolia House B & B Recipe for Leek and Roasted Red Pepper Soup



Leek & Roasted Red Pepper Soup

2 Tablespoons    Olive oil

1 large   Onion, chopped

1 cup    Celery, chopped

3    Leeks, white part only, thinly sliced

1 teaspoon  Garlic, minced (I used the jarred kind)

2 jars, 15 oz. each    Roasted Red Peppers, drained (I like the Merretta brand)

1 – 49 oz. can      Chicken broth

2 Tablespoons    Tomato Paste

1 Tablespoon      Worcestershire sauce

2 Tablespoons    Chicken base (I like the Tone’s brand in the jar)

¼ tsp. or to taste     Crushed red pepper flakes

1 teaspoon      Cavender’s Greek seasoning

1 teaspoon      Italian seasoning

To taste               Salt & pepper (Be sure and taste before you salt)

                             (if it’s too salty, add a pinch or two of sugar)

2 Tablespoons    Butter, unsalted

¼ – ½ cup             Heavy Cream



  1. In a large, heavy bottomed stock pot, sauté onions, celery and leeks in olive oil until translucent. Add garlic and sauté 1 minute.  Add chicken broth and roasted red peppers. 
  2. Blend with a stick blender or in a regular blender until smooth. Add remaining ingredients, except for the butter and heavy cream. 
  3. Simmer for at least an hour. (The longer it simmers the better the favors develop.) Soup can be refrigerated or frozen, after cooling, at this point.
  4. To serve, bring soup to just shy of boiling, add butter and cream.
  5. Garnish with grated parmesan cheese, chives, sour cream, or garlic croutons. OR all of the above.



Debbie Shaffer

Old Magnolia House Bed & Breakfast

Paris, Texas  

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