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."
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leek - cut lengthwise, washed, trimmed, and thinly sliced
fresh rosemary, leaves stripped
4 (16 ounce) cans
heavy whipping cream, or as needed
salt and ground black pepper to taste
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
I made it with the heavy cream and added cream cheese at the blender stage :) Yum!
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!
This is so good and the cayenne pepper gives it a nice kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Tomato Leek Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 214
** Calories from Fat: 136
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