Rosemary Tomato Leek Soup
Tomatoes are botanically classified as fruits, but they are commonly used as a vegetable in cooking.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Rosemary Tomato Leek Soup
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add leeks and garlic, and sauté until softened.
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Add tomatoes, vegetable broth, rosemary, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in heavy cream and cook for an additional 5 minutes.
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Serve hot and garnish with fresh rosemary leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
