The best chili in the beautiful state of TEXAS. I hope you like this family favorite.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 766 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I am addicted to this soup! I made it exactly as written. I love that you can blend it more or less, or thin it out more or less to suit your preference. I love this recipe so much that I bought myself an immersion blender to make the job easier! I toss in some croutons at the table.
I freaking LOVE this recipe!!!! Very flavorful for a tomato soup. As soon as the weather cools off this is my go to!!!
Loved it, as did my 2 year old and husband! We liked the consistency better with the heavy cream, and used tomatoes fresh from the garden.
Very good!
I followed recipe as written – was using up some leeks from the farmer’s market and an abundance of tomatoes from the garden! I love a chunky soup so didn’t puree until smooth. I also didn’t add the cream until serving (depending on the diner – my mom prefers low cal) and it wasn’t missing a thing! Could easily be a veg soup without the cream!
I have made this more times than I can count, it’s that good. I use wild leeks and wild garlic, and fresh organic tomatoes from the garden. I’ve never tried it with canned. But fresh tomatoes give this exactly the right amount of liquid, and there is no need to add stock. I blend it in the pot with a stick blender when it’s done. Sometimes I add cream. Sometimes I don’t. It’s great both ways.
I wasn’t expecting the spectacular taste this soup has. It’s absolutely yummy! I made it as written except I had to sub a can of Rotel tomatoes with green chili’s because I was short a can of tomatoes in my pantry.I left off the cayenne pepper and the soup had a nice kick. The flavour combination of Rosemary and leek, and Basil and tomato was brilliant. This soup is going on my rotation. Thank you so much for sharing, Lunacity. : )
Wonderful Tomato Soup!!!
Absolutely divine. I followed the recipe closely but added a few twists. I used diced tomatoes w/chiles, added 2c of vegetable broth and 1/2c of chardonnay with the tomatoes. I let it simmer for an hour, pureed the whole thing for a smooth texture and then stirred in 1/2 c of heavy cream. For anyone wondering it made me about 7 cups and each cup was roughly 215 calories. I may try fresh tomatoes next time to try and lower the sodium a bit. Also with the addition of the chiles I left out the cayenne pepper and it still had a nice kick.
Lovely flavor combination with the Rosemary, leeks and tomatoes. I also added some tomato paste and chicken broth and did not include the basil. Mine ended up with a nice bisque quality. Nice soup!
After adding the canned tomatoes, I added about 3 1/2 cups of veggie broth as without that it didn’t seem that it would ever get to quite the right consistency for soup. I brought that to a boil, then reduced the heat to low and simmered for just 15 minutes to let the flavors meld together. I blended the whole batch then added 1/2 cup of half and half to give it a bit of body. I also used only 1/8 cup butter instead of a full 1/4 cup to save on calories. All in all, yummy!
This is so good and the cayenne pepper gives it a nice kick.
I made it with the heavy cream and added cream cheese at the blender stage 🙂 Yum!
Quite tasty.. and yes you will need to add milk or cream as this gets very thick. I used milk and it tasted very nice