Rosemary Tomato Leek Soup

Rosemary Tomato Leek Soup

4
LUNACITY 3

"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 214 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews 4

  1. 4 Ratings

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LindaT
6/21/2013

Quite tasty.. and yes you will need to add milk or cream as this gets very thick. I used milk and it tasted very nice

Amy Rhoderick
11/23/2013

I made it with the heavy cream and added cream cheese at the blender stage :) Yum!

naomiayana
2/28/2015

After adding the canned tomatoes, I added about 3 1/2 cups of veggie broth as without that it didn't seem that it would ever get to quite the right consistency for soup. I brought that to a boil, then reduced the heat to low and simmered for just 15 minutes to let the flavors meld together. I blended the whole batch then added 1/2 cup of half and half to give it a bit of body. I also used only 1/8 cup butter instead of a full 1/4 cup to save on calories. All in all, yummy!