ROSEMARY TOMATO LEEK SOUP

Rosemary Tomato Leek Soup image

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.

Provided by LUNACITY

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 765.8 mg, Sugar 8.4 g