Rosemary Tomato Leek Soup

1. 1

   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. 2

   Add diced tomatoes and cayenne pepper; bring to a simmer.

3. 3

   Add minced basil; continue simmering until soup is reduced by half, about 1 hour.

4. 4

   Remove half of the soup and puree in a blender until smooth.

5. 5

   Return pureed soup to the saucepan.

6. 6

   Stir in cream to desired consistency.

7. 7

   Season to taste with salt and ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.