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.

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