Tomato Rosemary Soup Recipes

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 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.

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 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.

TOMATO ROSEMARY BISQUE

Steps:

• Using a grilling fork, roast tomatoes over medium-hot coals or on a gas grill until skins blacken and split; then peel, core, seed, and chop.
• In a small stockpot over low heat, melt butter with oil. Add garlic and cook until golden. Add onion and cook until slightly softened, about 5 to 10 minutes. Add carrots, celery, and 1 tablespoon chopped rosemary, and season lightly with salt and pepper. Cover pot and cook until vegetables are soft, about 15 minutes. Do not allow to brown.
• Increase heat to medium and add tomatoes. Cook for 10 minutes, stirring occasionally, until mixture resembles a thick sauce. Add bread pieces and stock and bring to a simmer. Add sugar and remaining chopped rosemary. Simmer, uncovered, for 20 minutes.
• Let soup cool for a few minutes, then puree in a blender until smooth. Thin with more stock if necessary. Adjust seasonings and serve hot, garnished with rosemary sprigs and creme fraiche or sour cream.