Rosemary Tomato Leek Soup Food

ROSEMARY TOMATO LEEK SOUP

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.

LEEK AND TOMATO SOUP

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.

CELTIC LEEK & POTATO SOUP INFUSED WITH ROSEMARY & THYME

Steps:

• Chop leek and sauteé in a large cooking pot with the oil for two or three minutes, stirring in a few times during the process. After two or three minutes pour in all of the water and salt and bring to the boil.
• In the meantime, de-stalk and finely chop your rosemary (as fine as you can anyway). De-stalk the thyme and toss it in to the pan along with the rosemary.
• Chop potatoes (skins still on - best part!) and sweet potatoes (skins still on) into small pieces and add to the pan. By this time, the water should be starting to boil. Turn down to a simmer and allow to cook for at least 20 minutes (or until the potatoes are cooked).
• You might like to let the potatoes start to fall apart a little. This adds a wonderful thickness to the soup.
• Add some chopped parsley in at the end or garnish each bowl with a sprinkle (if you have some - optional).
• Serve hot with freshly baked bread or rosemary oatcakes (check out my recipe for oatcakes here: [url href="https://www.kindearth.net/rosemary-oatcakes-savoury-cracker-wf-v/" target="_blank"]Rosemary Oatcakes[/url]).
• Enjoy!

TOMATO & ROSEMARY SOUP

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

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.

LEEK, SWEET POTATO AND ROSEMARY SOUP

Steps:

• Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
• Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
• Add the chopped potatoes and rosemary and stir around the pan for a minute or so.
• Add the chicken stock and simmer for approximately 20 - 25 minutes until soft.
• Puree the soup to a thick consistency either in a food processor or with a stick blender.
• Return to the pan and season to taste.
• Serve with just a sprinkling of rosemary on top for garnish.

ROSEMARY MUSHROOM SOUP

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.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

Steps:

• In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
• Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
• In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.