Tomato Rosemary Soup Recipes

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.

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

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.

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.

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.

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.