Rosemary Tomato Soup
cup chopped onions
cup finely chopped celery
tablespoon olive oil
ounces cans of canned tomatoes
ounces can of coconut milk
stalk of fresh rosemary
tablespoon brown sugar
Pour olive oil in a large soup pot and saute onions and celery until onions become translucent.
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.
Add the stalk of rosemary and let simmer for 30 - 45 minutes.
Remove the rosemary stalk and use a hand blender to puree the soup.
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.