![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Bpbgxw_gFr335oRVTl4i7f87BqI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1022844-999aed484dfe403ea1767ad0259a90d3.jpg)
Ingredients
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¼ cup butter
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1 large leek - cut lengthwise, washed, trimmed, and thinly sliced
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3 sprigs fresh rosemary, leaves stripped
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2 teaspoons minced garlic
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4 (16 ounce) cans diced tomatoes
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¼ teaspoon cayenne pepper
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10 leaves basil, minced
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heavy whipping cream, or as needed
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salt and ground black pepper to taste
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.
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Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
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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.