Rosemary tomato leek soup –Indulge in the rich flavors of the Rosemary Tomato Leek Soup, a delightful recipe that brings together fresh ingredients for a nourishing experience. This soup is perfect for a cozy evening or as a starter for any meal, providing warmth and comfort. Below, you will find the full recipe including ingredients and step-by-step instructions to create this savory dish.
Rosemary Tomato Leek Soup
This Rosemary Tomato Leek Soup combines the aromatic essence of rosemary with the sweetness of tomatoes and leeks. It is simple to prepare yet deeply satisfying.
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Ingredients:
- 2 tablespoons olive oil
- 1 medium leek, sliced
- 2 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or one 28-ounce can of whole tomatoes)
- 4 cups vegetable broth
- 1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary, chopped)
- Salt and pepper, to taste
- Fresh basil for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, being careful not to burn it.
- Stir in the chopped tomatoes (or canned tomatoes), vegetable broth, and rosemary. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes to allow the flavors to meld together.
- Once cooked, use an immersion blender to purée the soup until you reach your desired consistency. You can leave it slightly chunky for added texture or blend until smooth.
- Season with salt and pepper to taste. If desired, garnish with fresh basil before serving.
Serve the Rosemary Tomato Leek Soup warm with crusty bread or a side salad. This recipe is not only quick to prepare but also a delightful way to enjoy garden-fresh ingredients. Enjoy your culinary adventure!