Rosemary Tomato Soup
1
cup chopped onions
½
cup finely chopped celery
1
tablespoon olive oil
28
ounces cans of canned tomatoes
14
ounces can of coconut milk
1
1
cup water
1
stalk of fresh rosemary
1
tablespoon brown sugar
salt
pepper
edit Preparation
Step 1
Pour olive oil in a large soup pot and saute onions and celery until onions become translucent.
Step 2
Pour in tomatoes and coconut milk, dissolve the chicken bouillon cube in the cup of water and add it as well. Bring to a boil, then turn down heat.
Step 3
Add the stalk of rosemary and let simmer for 30 - 45 minutes.
Step 4
Remove the rosemary stalk and use a hand blender to puree the soup.
Step 5
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edit About Rosemary Tomato Soup
This was a very on-the-spot made up recipe. I was thinking that the stalk of rosemary would add some rosemary flavour, but I ended up simmering it quite a long time, so the resulting soup was
If you substituted vegetable stock for the chicken stock, this would actually be a vegan recipe.
I was configuring servers and it simmered a LOT longer than 30 minutes.