Soup Recipe • Rosemary Tomato Leek Soup

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.

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

Cooking 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.

Nutrition Facts

• calories214
• carbohydrateContent14.2 g
• cholesterolContent47.5 mg
• fatContent15.1 g
• fiberContent2.8 g
• proteinContent3.4 g
• saturatedFatContent9.5 g
• sodiumContent765.8 mg
• sugarContent8.4 g