Tomato and Rosemary Soup
Servings: 6
Ingredients
- 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
Instructions
- 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.