Rosemary Tomato Leek Soup

This rosemary tomato leek soup recipe is a creamy tomato soup with savory leeks, rosemary, and basil that uses canned tomatoes, but it tastes so fresh.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 214 Calories

Ingredients

• salt and ground black pepper to taste
• 2 teaspoons minced garlic
• 4 (16 ounce) cans diced tomatoes
• 1 large leek - cut lengthwise, washed, trimmed, and thinly sliced
• 3 sprigs fresh rosemary, leaves stripped
• 10 leaves basil, minced
• heavy whipping cream, or as needed
• 0.25 cup butter
• 0.25 teaspoon cayenne pepper

Recipe Instructions

Step 1

Melt butter in a large saucepan over medium heat. Add leek, rosemary, and garlic; cook and stir until leek is tender and translucent, about 15 minutes.

Step 2

Add tomatoes and cayenne pepper; bring to a simmer. Add basil; continue simmering until soup is reduced by half, about 1 hour.

Step 3

Fill blender with half the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Return puréed soup to the saucepan. Stir in cream until soup reaches desired consistency; season with salt and black pepper.