Rosemary Tomato Soup

Being (another) snow day here in Dublin–something I never really thought I’d say–the family needed something warming for lunch after the shovelling, snowman making, and snowball warring.  I settled on pantry-store soup, which didn’t really need preparation or chopping.  Love that.  The chopped rosemary was from last night’s dinner, still in a bowl on the counter.  Surprised I could chop it…thought it would be frozen solid.

You can sub canned tomatoes for the passata/sieved toms if you give ’em a good whiz up with the immersion blender first.  Probably 2 cans worth is needed.


Rosemary Tomato Soup

1 onion, chopped

1 Tablespoon olive oil

1 garlic clove, chopped

2 Tablespoons fresh rosemary, chopped

1 carton passata/sieved tomatoes

500 ml vegetable or chicken broth

250 ml carton oat cream (soy or dairy cream can be used)

Warm the oil in a large saucepan over medium low heat.  Add the onion and sweat til onions are translucent.  Toss in the chopped garlic and the rosemary, and stir for one minute til the garlic is fragrant.  Add the broth and tomatoes.  Slowly add, stirring, the cream.  Heat through to bubbling gently, stirring frequently.

Serve with either big crusty bread or some lovely brown bread.

Alt toppings: creme fraiche, basil oil, parmesan cheese, cheddar cheese.  Let your whim take you!