Tomato Rosemary Soup

Tomato soup and quiche made a great dinner tonight. For a flavorful soup, splurge on some good quality Italian canned tomatoes. After all, you’d easily spend that on a couple of cans of prepared tomato soup, right?

Tomato Rosemary Soup (serves 4)

  • 2 Tbs. olive oil
  • 1/2 cup diced onion
  • 1 stalk celery, diced
  • 1 large bay leaf
  • 4 whole cloves
  • 1 28 oz. can plum tomatoes, chopped
  • 2-3 sprigs fresh rosemary (or 1/2 tsp. dry, crumbled)
  • 2 cups chicken or vegetable stock
  • salt and pepper to taste

Saute the onion, celery, bay leaf and cloves in the olive oil for about 10 minutes or until the onions are very soft. Add the tomatoes, stock and rosemary. Heat slowly for about 45 minutes. Season with salt and pepper, and remove the bay leaf. Serve in a cheerful red bowl with a sprig of rosemary as a garnish.

One thought on “Tomato Rosemary Soup

  1. Pingback: Mom’s Baked Chicken (with Matzo Meal), and Rosemary Potatoes « The Plate is My Canvas

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