Tomato and Rosemary Soup
This is the most delicious tomato and rosemary soup ever, really creamy in spite of the fact it doesn't have heavy cream or flour. This tomato soup is vegetarian and it's as delicious as it's easy to prepare. The secret to its thick consistency is the addition of rice.
Servings: 6
Calories: 174kcal
Ingredients
- 1 1/2 cups onion coarsely chopped
- 3 Tbs. butter
- 4 cups tomatoes peeled and coarsely chopped
- 2 rosemary sprigs
- 4 cups boiling water
- 4 Tbs. rice, uncooked
- 3 Tbs. parsley, finely chopped
Instructions
- In a pot 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.
- In the vase of a blender, process the tomato and onion mixture until it is smooth.
- Pour the tomato mixture back in the pot. Add water, and rice, cover and simmer for 20 more minutes.
- Salt to taste.
- To make it richer you may want to add some more butter.
- Serve and garnish with parsley.
Video
Notes
You can make this soup in a vegan version by substituting butter with olive oil.
Nutrition
Calories: 174kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 73mg | Potassium: 614mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1670IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 1mg