Rosemary Tomato Leek Soup
Even though canned tomatoes are used, a creamy tomato soup with flavorful leeks, rosemary, and basil still tastes incredibly fresh.
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.
ArnoldGreg May 12, 2025
Posted In: Uncategorized