Easiest Way to Make Tomato Soup Cake Recipe (1950)

Rosemary Tomato Leek Soup

For years, i've wondered about a recipe from 1950 for a magic tomato soup cake (as well as a fruitcake version published in 1962), which sounded like something that would taste terrible.

Recipe Summary Rosemary Tomato Leek Soup

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.

Ingredients | Tomato Soup Cake Recipe (1950)

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

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, 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.

Info | Tomato Soup Cake Recipe (1950)

prep: 15 mins cook: 1 hr 15 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings

TAG : Rosemary Tomato Leek Soup

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