Rosemary Tomato Leek Soup

4.8
(17)

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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Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • ¼ cup butter

  • 1 large leek - cut lengthwise, washed, trimmed, and thinly sliced

  • 3 sprigs fresh rosemary, leaves stripped

  • 2 teaspoons minced garlic

  • 4 (16 ounce) cans diced tomatoes

  • ¼ teaspoon cayenne pepper

  • 10 leaves basil, minced

  • heavy whipping cream, or as needed

  • salt and ground black pepper to taste

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.

54 home cooks made it!

Nutrition Facts (per serving)

214 Calories
15g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 214
% Daily Value *
Total Fat 15g 19%
Saturated Fat 10g 48%
Cholesterol 48mg 16%
Sodium 766mg 33%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 3g 7%
Vitamin C 40mg 44%
Calcium 34mg 3%
Iron 2mg 13%
Potassium 72mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.