Rosemary Tomato Leek Soup0 Reviews
- Prep: 15 min
- Cook: 1 hr 15 min
- Ready In: 1 hr 30 min
“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.” - by LUNACITY
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 214 cal
- 15.1 g
- 14.2 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Tomato Soup I
Tomato Rice Soup
Just swipe to see more like this.