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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
Methods :
Step 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.
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Step 2
Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
Step 3
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.
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