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  • 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

    cube chicken bouillon

    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

    Add the brown sugar and salt and pepper to taste.

    edit Tools

    • Hand blender

    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.

    via foodista.com

    I was configuring servers and it simmered a LOT longer than 30 minutes.

    → 12:33 AM, Jan 11   •  Personal, recipes, Foodista, rosemary, tomato, Blog
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