Tomato And Rosemary Soup
A warm, flavorful tomato and rosemary soup with creamy richness, perfect for cozy lunches or starters, highlighting fresh herbs and ripe tomatoes for a comforting experience.
Ingredients
- 1 small onion, finely chopped ⓘ
- 1 sprig rosemary or 1 tsp dried rosemary ⓘ
- 2 Tbsp butter ⓘ
- 2 Tbsp flour ⓘ
- 5 red, ripe tomatoes, quartered or 1 (20 oz) can tomato juice ⓘ
- 1 small can tomato puree ⓘ
- 2 tsp sugar ⓘ
- 2 cups chicken broth or stock ⓘ
- 2/3 cup whipping cream ⓘ
- Juice of 1/2 lemon ⓘ
- 2 tomatoes, peeled, seeded, and chopped ⓘ
Instructions
- Melt butter in a pan over medium heat.
- Add the finely chopped onion and sauté until limp.
- Add the rosemary and flour, stirring well to combine.
- Pour in the chicken broth or stock, stirring with a whisk until smooth.
- Stir in the tomatoes, tomato puree, and sugar. Cook gently for 20 minutes.
- Remove from heat and strain the soup through a sieve.
- Garnish with peeled, seeded, and chopped fresh tomatoes and add whipping cream and lemon juice before serving.
Tips & Substitutions
For a deeper flavor, consider roasting the tomatoes before adding them to the soup. If fresh tomatoes aren't available, using high-quality canned tomatoes works well. You can replace chicken broth with vegetable broth for a vegetarian version or use low-fat cream for a lighter version. Adding a pinch of red pepper flakes can enhance the soup if you like a bit of heat.
Serving Suggestions
Serve the soup hot, garnished with chopped fresh tomatoes and a drizzle of cream. It pairs beautifully with crusty bread or a simple green salad for a light meal. For an elevated experience, consider serving it alongside Mediterranean recipes or a protein like grilled chicken, making it a satisfying and wholesome dinner option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. When reheating, gently warm on the stove over medium heat, adding a splash of water or broth if the soup thickens too much, to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Rosemary Soup contains roughly 923 calories, with 10g protein, 68g carbohydrates, and 72g fat. It is an excellent source of dietary fiber (82% of the Daily Value), iron (68% of the Daily Value), and vitamin C (60% of the Daily Value). It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
Yes, you can use 1 teaspoon of dried rosemary in place of a sprig of fresh. Dried herbs are more concentrated, so adjust according to your taste. Add it at the same time as you would fresh to allow the flavors to meld into the soup.
What can I substitute for whipping cream?
If you're looking for a lighter option, half-and-half or whole milk can be used instead of whipping cream. For a dairy-free version, coconut cream or a thick cashew cream would also work well, though they will alter the flavor slightly.
How can I thicken the soup if it's too thin?
If your soup turns out too thin, you can blend a portion of it until smooth or add a slurry made from cornstarch and water. Alternatively, simmering the soup uncovered for a bit longer will help evaporate excess liquid, thickening it naturally.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).