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Savory Tomato Leek Soup with Rosemary and Basil

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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
90 min
SERVINGS
6 servings
Lunch
Savory Tomato Leek Soup with Rosemary and Basil
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
Instructions
1
Heat a substantial saucepan over an intermediate temperature; melt butter and cook the leek, rosemary, and garlic until it becomes tender and loses its opacity, approximately 15 minutes.
2
Combine diced tomatoes with a pinch of heat from cayenne pepper; bring the mixture to a gentle boil. Introduce minced basil into the blend and continue cooking until the soup has diminished in volume by half, roughly 1 hour.
3
Transfer half of the remaining soup to a blender and process until it reaches a uniform texture. Reintroduce the blended soup back into the saucepan. Gradually incorporate cream to achieve your preferred consistency. Season with salt and a generous amount of ground black pepper to taste