Rosemary Tomato Leek Soup

4.8

(17)

14 Reviews

6 Photos

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.

Submitted by LUNACITY

Published on June 8, 2018

6

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

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 (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.

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