Rosemary Tomato Leek Soup Recipe - Allrecipes.com
Rosemary Tomato Leek Soup Recipe
  • READY IN hrs

Rosemary Tomato Leek Soup

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Jun 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

 
Nov 23, 2013

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

 

2 Ratings

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Nutrition

  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 830 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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