Rosemary Tomato Soup
Servings
4Serving size
2 cupsThis recipe can easily be multiplied, can be divided by 2, and makes good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 4 15-ounce can No salt added diced tomatoes |
| 1/4 tsp. Red Pepper Flakes |
| 2 cups No salt added vegetable stock |
| 2 Tbsp. Rosemary, fresh |
| 1/4 tsp. Salt |
| 1 medium whole (2-3/5 inch dia) Tomatoes (seeded and diced) |
| 1 cucumber Cucumber (peeled, seeded, and diced) |
| 1/4 Medium Green bell peppers (diced) |
| 2 Tbsp. Fresh parsley (coarsely chopped) |
| 2 tsp. Olive oil (extra virgin olive oil, for garnish) |
Instructions
Add the olive oil and when hot add the onion.
Cook for about 4 minutes. Stir frequently.
Add the tomatoes, red pepper flakes, vegetable stock, rosemary and salt.
Simmer, uncovered, for 30 minutes.
While the soup is simmering, place the fresh tomato, cucumber, pepper, parsley, and olive oil in a small dish and blend well. Chill.
After the soup has simmered for 30 minutes, remove from the heat and let cool for about 5 minutes.
Puree the soup until smooth.
Return to the pan and reheat gently.
Serve the soup topped with the chilled tomato mixture.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I had a version of this soup when traveling. I think that the only difference was that it was served with a dollop of truffle oil on top of the tomato salsa. If you can’t afford the truffle oil, a teaspoon of great quality extra virgin olive oil will bring a lot of richness to the soup.