Rosemary Tomato Leek Soup

Name: Rosemary Tomato Leek Soup
Total time: 90
Yield: 6
Ingredients: ¼ 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; ¼ teaspoon cayenne pepper; 10 leaves basil, minced; heavy whipping cream, or as needed; salt and ground black pepper to taste

Recipe by LUNACITY from allrecipes.com

Lunch 2 Hr. 30 Mins.

Ingredients

6 servings

•

¼ 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

•

¼ teaspoon cayenne pepper
•

10 leaves basil, minced
•

heavy whipping cream, or as needed
•

salt and ground black pepper to taste

Instructions

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.