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.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

214 calories; protein 3.4g 7% DV; carbohydrates 14.2g 5% DV; fat 15.1g 23% DV; cholesterol 47.5mg 16% DV; sodium 765.8mg 31% DV. Full Nutrition

Reviews (14)

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Most helpful positive review

Rating: 5 stars
11/24/2013
I made it with the heavy cream and added cream cheese at the blender stage :) Yum! Read More
(6)
17 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2013
I made it with the heavy cream and added cream cheese at the blender stage :) Yum! Read More
(6)
Rating: 4 stars
06/21/2013
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 Read More
(4)
Rating: 5 stars
09/17/2015
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 for an hour pureed the whole thing for a smooth texture and then stirred in 1/2 c of heavy cream. For anyone wondering it made me about 7 cups and each cup was roughly 215 calories. I may try fresh tomatoes next time to try and lower the sodium a bit. Also with the addition of the chiles I left out the cayenne pepper and it still had a nice kick. Read More
(2)
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Rating: 5 stars
03/09/2015
Lovely flavor combination with the Rosemary leeks and tomatoes. I also added some tomato paste and chicken broth and did not include the basil. Mine ended up with a nice bisque quality. Nice soup! Read More
(1)
Rating: 4 stars
02/28/2015
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 boil then reduced the heat to low and simmered for just 15 minutes to let the flavors meld together. I blended the whole batch then added 1/2 cup of half and half to give it a bit of body. I also used only 1/8 cup butter instead of a full 1/4 cup to save on calories. All in all yummy! Read More
(1)
Rating: 5 stars
03/20/2017
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 give this exactly the right amount of liquid and there is no need to add stock. I blend it in the pot with a stick blender when it's done. Sometimes I add cream. Sometimes I don't. It's great both ways. Read More
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Rating: 5 stars
10/19/2016
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 tomatoes in my pantry.I left off the cayenne pepper and the soup had a nice kick. The flavour combination of Rosemary and leek and Basil and tomato was brilliant. This soup is going on my rotation. Thank you so much for sharing Lunacity.: ) Read More
Rating: 5 stars
10/18/2018
I freaking LOVE this recipe!!!! Very flavorful for a tomato soup. As soon as the weather cools off this is my go to!!! Read More
Rating: 5 stars
05/09/2018
Very good! Read More