Linda’s Tomato and Rosemary Soup

Name: Linda’s Tomato and Rosemary Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/2 pound ripe tomatoes; 2 tablespoons extra-virgin olive oil; One medium onion, peeled and finally chopped; One celery stick, finally, chopped tough strings removed; Half cup vegetable stock; One cup tomato purée; One 3/4 cup unsweetened plant-based cream; Sea salt; Black pepper; Extra-virgin olive oil to drizzle; Basil leaves to garnish

4 steps

Prep:15minCook:30min

Updated at: Sat, 28 Sep 2024 14:43:41 GMT

Nutrition balance score

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Ingredients

3 servings

1.5 poundtomatoes

ripe

2 tablespoonsextra-virgin olive oil

1onion

medium, peeled and finally chopped

1celery stick

finally, chopped tough strings removed

½ cupvegetable stock

1 cuptomato purée

unsweetened plant-based cream

sea salt

black pepper

To Serve:

extra-virgin olive oil

to drizzle

basil leaves

to garnish

Instructions

Step 1

First skin of tomatoes. It is worth doing this, so you don’t end up with little bits of skin and your favorite otherwise silky soup. Cut the tomatoes into quarters.

Step 2

Heat the oil and a large sauce, pan, add the onion, celery, rosemary, and tomatoes, and cook gently for four minutes. Then add the stock and purée and bring to the boil. Immediately reduce the heat and simmer gently for 15 to 20 minutes until the vegetables have softened.

Step 3

Season to taste leave to cool for five minutes, then purée in a food processor or an immersion blender until the soup is completely smooth. Gradually blend in the cream.

Step 4

Reheat when ready to serve. Top of the drizzle of olive oil and a few grinds of black pepper to taste. Garnish with a few basil leaves, if using.