How to Make Rosemary Tomato Leek Soup - A Step-by-Step Guide

There's nothing quite like a warm bowl of soup to comfort you on a chilly evening, and this Rosemary Tomato Leek Soup is the perfect way to warm up and nourish your soul. With its rich flavors and hearty ingredients, this soup is a delicious and satisfying meal that will please even the pickiest of eaters. Whether you're looking for a quick and easy weeknight dinner or a dish to impress your dinner guests, this recipe has you covered.

The star of this soup is the combination of fresh ...

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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

Information

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

  • 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

    214 cal.

    • Total Fat: 15g
    • Saturated Fat: 10g
    • Cholesterol: 48mg
    • Sodium: 766mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 3g
    • Vitamin C: 40mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 72mg