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Rosemary Tomato Leek Soup

Rosemary Tomato Leek Soup

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
LUNACITY

LUNACITY

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LindaT
3

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

Amymrsr
0

Amymrsr

11/23/2013

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

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