Creamy Tomato and Leek Soup with Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth, garden-fresh soup featuring ripe tomatoes, sweet leeks, and a whisper of rosemary. This american-inspired vegetarian (vegetarian) ready in about 45 minutes pairs tablespoons olive oil, large leek, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 American cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 sliced leek (white and light green parts) and cook for 5 minutes until softened, stirring occasionally. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Stir in 2 cups diced tomatoes, 4 cups vegetable broth, and 1 teaspoon dried rosemary. Bring to a simmer and cook for 15 minutes to develop flavors.
  3. Step 3: Remove from heat and blend until smooth using an immersion blender. Return to pot, stir in 1/2 cup heavy cream, and season with salt to taste. Simmer gently for 5 minutes without boiling.
  4. Step 4: Serve hot, garnished with 1 tablespoon chopped fresh parsley.

Frequently asked questions

How long does Creamy Tomato and Leek Soup with Rosemary take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Tomato and Leek Soup with Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Creamy Tomato and Leek Soup with Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Tomato and Leek Soup with Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Tomato and Leek Soup with Rosemary vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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