Ingredients1 h 30 m servings 214 cals
- 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.
Per Serving: 214 calories; 15.1 g fat; 14.2 g carbohydrates; 3.4 g protein; 48 mg cholesterol; 766 mg sodium. Full nutrition
ReviewsRead all reviews 11
I made it with the heavy cream and added cream cheese at the blender stage :) Yum!
Quite tasty.. and yes you will need to add milk or cream as this gets very thick. I used milk and it tasted very nice
Absolutely divine. I followed the recipe closely but added a few twists. I used diced tomatoes w/chiles, added 2c of vegetable broth and 1/2c of chardonnay with the tomatoes. I let it simmer fo...
After adding the canned tomatoes, I added about 3 1/2 cups of veggie broth as without that it didn't seem that it would ever get to quite the right consistency for soup. I brought that to a boi...
I followed recipe as written - was using up some leeks from the farmer's market and an abundance of tomatoes from the garden! I love a chunky soup so didn't puree until smooth. I also didn't a...
I have made this more times than I can count, it's that good. I use wild leeks and wild garlic, and fresh organic tomatoes from the garden. I've never tried it with canned. But fresh tomatoes...
I wasn't expecting the spectacular taste this soup has. It's absolutely yummy! I made it as written except I had to sub a can of Rotel tomatoes with green chili's because I was short a can of t...