Photo: Cala
Rosemary Tomato Leek Soup
9 ingredients
15 min + 1 hr 15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
242
Calories
4g
Protein
18g
Fat
20g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 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
- 1/4 teaspoon cayenne pepper
- 10 leaves basil, minced
- heavy whipping cream, or as needed
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes