Tomato Rosemary Soup Food

TOMATO ROSEMARY BISQUE

Steps:

• Using a grilling fork, roast tomatoes over medium-hot coals or on a gas grill until skins blacken and split; then peel, core, seed, and chop.
• In a small stockpot over low heat, melt butter with oil. Add garlic and cook until golden. Add onion and cook until slightly softened, about 5 to 10 minutes. Add carrots, celery, and 1 tablespoon chopped rosemary, and season lightly with salt and pepper. Cover pot and cook until vegetables are soft, about 15 minutes. Do not allow to brown.
• Increase heat to medium and add tomatoes. Cook for 10 minutes, stirring occasionally, until mixture resembles a thick sauce. Add bread pieces and stock and bring to a simmer. Add sugar and remaining chopped rosemary. Simmer, uncovered, for 20 minutes.
• Let soup cool for a few minutes, then puree in a blender until smooth. Thin with more stock if necessary. Adjust seasonings and serve hot, garnished with rosemary sprigs and creme fraiche or sour cream.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.

CHICKPEA TOMATO SOUP WITH FRESH ROSEMARY

Steps:

• Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary.
• Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes.
• Remove the soup from the heat to purée. If using an immersion blender, purée the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then purée it in batches in a blender or food processor and return it to the pot.
• Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.

ROSEMARY TOMATO LEEK SOUP

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
• Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
• Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

TOMATO AND ROSEMARY PASTA

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
• Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.

TOMATO SOUP WITH WALNUTS AND ROSEMARY

Steps:

• Toss half of the quartered tomatoes with 1 tbsp of olive oil in a large sauce pan or Dutch oven. Season to taste with salt and pepper. Cook on high heat for 5 minutes, until tomatoes start to brown in places.
• Dump tomatoes into food processor and allow to cool. Repeat the cooking process with the remaining tomatoes. Transfer 2nd batch of tomatoes to a shallow bowl to cool. Do not wipe out the pan.
• Puree the first batch of slightly cooled tomatoes into a fairly smooth puree. Dump the pureed tomatoes back into the pan. Puree the 2nd batch of tomatoes and add to pan.
• Stir in beef broth and 2 remaining tbsp. of olive oil. Bring just to a simmering and then turn off heat. Stir in orange juice. Season to taste with additional salt and pepper.
• Ladle into bowls. Top with a dollop of sour cream or creme fraiche. Sprinkle with walnuts and rosemary. Enjoy!

TOMATO & ROSEMARY SOUP

Steps:

• Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
• Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
• Add the beans and cook for another 5 minutes.
• Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

Steps:

• In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
• Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
• In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
• While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
• Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
• Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
• When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
• Preheat the oven to 425 degrees F.
• Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
• Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.