Rosemary Tomato Leek Soup recipe

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Ingredients

¼ cup butter
1 large leek - cut lengthwise, washed, trimmed, and thinly sliced
3 sprigs fresh rosemary, leaves stripped
2 teaspoons minced garlic
4 (16 ounce) cans diced tomatoes
¼ teaspoon cayenne pepper
10 leaves basil, minced
heavy whipping cream, or as needed
salt and ground black pepper to taste

Nutrition Info

214 calories
carbohydrate: 14.2 g
cholesterol: 47.5 mg
fat: 15.1 g
fiber: 2.8 g
protein: 3.4 g
saturatedFat: 9.5 g
servingSize: -
sodium: 765.8 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large saucepan over medium heat, cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.

  2. Add diced tomatoes and cayenne pepper, bring to a simmer. Add minced basil, continue simmering until soup is reduced by half, about 1 hour.

  3. Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

Recipe Yield

6 servings

Recipe Note

I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.

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