Rosemary Tomato Leek Soup recipe
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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
Nutrition Info
- 214 caloriescarbohydrate: 14.2 gcholesterol: 47.5 mgfat: 15.1 gfiber: 2.8 gprotein: 3.4 gsaturatedFat: 9.5 gservingSize: -sodium: 765.8 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Tomato Leek Soup
Directions
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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.