ROSEMARY TOMATO LEEK SOUP
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.
Provided by LUNACITY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
- 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.
Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g
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Sneaky Butter
[email protected]This soup was a bit bland for my taste. I added some extra salt and pepper and it was much better.
Tyneshia Stephenson
[email protected]5/5 stars!
Shiam Sheik
[email protected]This soup was easy to make and very tasty. I used fresh rosemary from my garden and it really made the soup flavorful. I will definitely be making this again.
MOF K
[email protected]I made this soup last week and it was a hit! My husband and I both loved it. The soup was very flavorful and the leeks added a nice sweetness. I will definitely be making this again.
Geetha Kaladaran
[email protected]This soup was delicious! I made it for my family last night and everyone loved it. The flavors were perfect and the soup was very creamy. I will definitely be making this again.