Rosemary Tomato Leek Soup

Rosemary Tomato Leek Soup

2 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
LUNACITY
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (2)

Rate This Recipe
LindaT
3

LindaT

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

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

More Reviews

Similar Recipes

Tomato Soup I
(203)

Tomato Soup I

Roasted Cauliflower and Leek Soup
(44)

Roasted Cauliflower and Leek Soup

Winter Leek and Potato Soup
(42)

Winter Leek and Potato Soup

Leek and Fennel Soup
(35)

Leek and Fennel Soup

Kentucky Tomato Soup
(21)

Kentucky Tomato Soup

Creamy Potato, Carrot, and Leek Soup
(4)

Creamy Potato, Carrot, and Leek Soup

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 214 cal
  • 11%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tomato Soup I

>

next recipe:

Kentucky Tomato Soup