Rosemary Tomato Leek Soup
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Recipe Summary Rosemary Tomato Leek Soup
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.Ingredients | Rosemary's Granddaughter Meaning¼ cup butter1 large leek - cut lengthwise, washed, trimmed, and thinly sliced3 sprigs fresh rosemary, leaves stripped2 teaspoons minced garlic4 (16 ounce) cans diced tomatoes¼ teaspoon cayenne pepper10 leaves basil, mincedheavy whipping cream, or as neededsalt and ground black pepper to tasteDirectionsMelt 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.Info | Rosemary's Granddaughter Meaningprep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings
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