Name: Rosemary Tomato Leek Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter - ¼ cup; Leek - cut lengthwise, washed, trimmed, and thinly sliced - 1 large; Fresh rosemary, leaves stripped - 3 sprigs; Minced garlic - 2 teaspoons; Diced tomatoes - 4 (16 ounce) cans; Cayenne pepper - ¼ teaspoon; Basil, minced - 10 leaves; Heavy whipping cream, or as needed - 10 leaves; Salt and ground black pepper to taste - 10 leaves

Ingredients for - Rosemary Tomato Leek Soup

1. Butter ¼ cup

2. Leek - cut lengthwise, washed, trimmed, and thinly sliced 1 large

3. Fresh rosemary, leaves stripped 3 sprigs

4. Minced garlic 2 teaspoons

5. Diced tomatoes 4 (16 ounce) cans

6. Cayenne pepper ¼ teaspoon

7. Basil, minced 10 leaves

8. Heavy whipping cream, or as needed 10 leaves

9. Salt and ground black pepper to taste 10 leaves

How to cook deliciously - Rosemary Tomato Leek Soup

1 . Stage

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.

2 . Stage

Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.

3 . Stage

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.