Recipe

Rosemary Tomato Leek Soup

Name: Rosemary Tomato Leek Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ¼ large red onion, diced; ½ cup red bell pepper, diced; 2 cloves cloves garlic, minced; ¼ cup Gorgonzola cheese, crumbled; 4 ounces cream cheese, softened; ¼ cup heavy cream; ¼ cup milk; 1 (14.5 ounce) can diced tomatoes; 1 ½ cups tomato juice; 2 teaspoons dried basil; 1 teaspoon white sugar; ¼ teaspoon ground white pepper

This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.

Prep 15mCook 20mTotal 35mServes 4

Ingredients

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Instructions

1
Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
2
Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
3
Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

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