Rosemary Tomato Leek Soup

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


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