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!

 

5 Ratings

Mar 09, 2015

Lovely flavor combination with the Rosemary, leeks and tomatoes. I also added some tomato paste and chicken broth and did not include the basil. Mine ended up with a nice bisque quality. Nice soup!

 
Feb 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!

 
Feb 18, 2015

This is so good and the cayenne pepper gives it a nice kick.

 

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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
  • 766 mg
  • 31%

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

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About the Cook

 
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