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Rosemary Tomato Leek Soup
September 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.

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