Tomato Rosemary Soup Recipes

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.

CREAM OF TOMATO AND ROSEMARY SOUP

Steps:

• For the croutons: Preheat the oven to 350 degrees F (180 degrees C). Place the bread pieces on a large sheet pan.
• Drizzle over the olive oil and toss to coat well. Sprinkle over the salt and dried mixed herbs and toss again. Bake for 15 minutes, until crisp and golden. Whilst the croutons are baking make the soup.
• For the soup: Sauté the celery and onion in the olive oil in a large saucepan or Dutch oven for 2 or 3 minutes, until they start to soften.
• Drain the jars of tomatoes through a sieve over a bowl, retaining the juice (about 10.5 fluid ounces of liquid). Dissolve the vegetable bouillon powder in the boiling water and add to the retained liquid from the jarred tomatoes.
• Add the Roma tomatoes, tomato paste, chili jam and rosemary sprigs to the pan with the celery and onion. Pour in the bouillon and tomato-water mixture, bring to a simmer and cook for 10 minutes.
• Fish out the rosemary sprigs. Blitz until smooth with an immersion blender, stir in the plant-based cream and season with black pepper.
• To serve, divide the soup among 4 bowls and sprinkle the croutons on top.

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.

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 of the rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
• Purée the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper.
• In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining tea spoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.