Steps to Make Tomato Soup Cake Recipe 1950S

Rosemary Tomato Leek Soup

.and old favorite from the 1950's it's one of my favorite cakes, quick, easy, moist and tasty.

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 1950S

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 1950S

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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