Rosemary Tomato Leek Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
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:
1/4 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 |
1/4 teaspoon cayenne pepper |
10 leaves basil, minced |
heavy whipping cream, or as needed |
salt and ground black pepper to taste |
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.
|
|