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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
Directions
Step 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.
Step 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.
Step 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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 214 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat10g | 48% |
| Cholesterol48mg | 16% |
| Sodium766mg | 33% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber3g | 10% |
| Total Sugars8g | |
| Protein3g | |
| Vitamin C40mg | 199% |
| Calcium34mg | 3% |
| Iron2mg | 13% |
| Potassium72mg | 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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