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Tomato and Rosemary Soup

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soups
Keyword: creamy tomato and rosemary soup, tomato and rosemary soup, tomato soup
Servings: 6
Author: Enri


  • 11/2 cups onion coarsely chopped
  • 3 Tbs. of unsalted butter
  • 4 cups ripped better boy tomatoes peeled and coarsely chopped
  • 2 rosemary sprigs
  • 1 quart of boiling water
  • 4 Tbs. of uncooked rice
  • 3 Tbs. of finely chopped parsley


  • In a pan with a lid, melt the butter over medium heat and sauté the onions until they are transparent.
  • Add the tomatoes and rosemary and cook them until they are juicy, for about 10-12 minutes.
  • Turn off the heat and remove the rosemary.
  • With and immersion blender, process the tomato and onion mixture until it is smooth.
  • Add the water, cover and simmer for 20 more minutes.
  • Salt to taste.
  • To make it richer you may want to add some more butter.
  • Garnish with parsley.