Creamy Tomato and Leek Soup with Rosemary
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.
Ingredients
- 2 tablespoons olive oil
- 1 large leek
- 3 cloves garlic
- 2 cups diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried rosemary
- 1/2 cup heavy cream
- to taste salt
- 1 tablespoon fresh parsley
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve hot, garnished with 1 tablespoon chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Best recipe I've made this month.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
