Rosemary Tomato Leek Soup Recipes

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ROSEMARY TOMATO LEEK SOUP



Rosemary Tomato Leek Soup image

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.

Provided by LUNACITY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g

TOMATO SOUP WITH LEMON-ROSEMARY CREAM



Tomato Soup with Lemon-Rosemary Cream image

Categories     Soup/Stew     Dairy     Garlic     Onion     Tomato     Sauté     Dinner     Lunch     Lemon     Rosemary     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
1 onion, finely chopped
2 carrots, peeled, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 bay leaf
2 28-ounce cans crushed tomatoes with added puree
6 cups canned low-salt chicken broth
1/2 cup whipping cream
3/4 teaspoon minced fresh rosemary
2 teaspoons finely grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

TOMATO & ROSEMARY SOUP



Tomato & Rosemary Soup image

Make and share this Tomato & Rosemary Soup recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons sunflower oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons rosemary, roughly chopped
2 tablespoons tomato paste
2 1/4 lbs fresh tomatoes, cut into quarters
4 1/4 cups vegetable broth
2 (14 ounce) cans cannellini beans, drained
fresh ground black pepper

Steps:

  • Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
  • Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
  • Add the beans and cook for another 5 minutes.
  • Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

TOMATO LEEK SOUP



Tomato Leek Soup image

This recipe was given to me years ago from a friend in Australia. We're a family that loves soup, and this recipe is one of our favorites.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 6

3 leeks, finely sliced
5 cups chicken broth
2 pounds fresh tomatoes, peeled and chopped
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt

Steps:

  • In a saucepan, bring leeks and broth to a boil. Boil for 5 minutes. Add tomatoes. Reduce heat; simmer for 10 minutes. Stir in basil, lemon-pepper and salt.

Nutrition Facts :

LEEK AND TOMATO SOUP



Leek and Tomato Soup image

Leeks make a sublte change to this soup instead of onions, and the combination is so good with the tomatoes!

Provided by Tisme

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

3 leeks, well washed and finely chooped
5 cups chicken stock
1 kg tomatoes, skinned and chopped
1/2 teaspoon salt
1 1/4 teaspoons lemon pepper
1 teaspoon basil, chopped
1 teaspoon chives, chopped

Steps:

  • Place chopped leeks in a suacepan and cover with the chicken stock. Bring to boil and cook for about 5 minutes, then add the tomatoes. Simmer until the tomatoes are tender.
  • Remove from heat add the seasonings and serve.

Nutrition Facts : Calories 129.2, Fat 2.9, SaturatedFat 0.7, Cholesterol 6, Sodium 497, Carbohydrate 19.9, Fiber 2.8, Sugar 9.3, Protein 7.2

ROSEMARY MUSHROOM SOUP



Rosemary Mushroom Soup image

This recipe comes from an herb farm where I worked for 30 years. Although it starts with canned mushroom soup, it tastes rich and from scratch when it's done.-Sandra Burrows, Coventry, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 3 servings.

Number Of Ingredients 8

1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup half-and-half cream
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon paprika
2 tablespoons minced chives

Steps:

  • In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives.

Nutrition Facts : Calories 335 calories, Fat 28g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 909mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

What is the best way to make tomato and leek soup?
Directions. 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. Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half,...
What are some good recipes to make with leeks?
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. Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour. Remove half of the soup and puree in a blender until smooth.
What is Rosemary and tomato soup?
A smooth creamy tomato soup with a toasted flatbread full of melted cheese, all with the deliciously woody aroma of rosemary. And it's all cooked in the oven.
How do you cook leeks and tomatoes in a roaster?
Arrange on cookie sheet and roast for about 30 minutes, or until the tomatoes cook down and release their liquids. Cook leeks: In a large pot, heat remaining 1 tablespoon oil. Add sliced leeks and cook until they begin to soften and brown, about 5 minutes. Then add garlic and cook 1-2 minutes more.

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