Tomato & Rosemary Soup

Name: Tomato & Rosemary Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons sunflower oil; 2 onions, finely chopped; 1 garlic clove, finely chopped; 2 tablespoons rosemary, roughly chopped; 2 tablespoons tomato paste; 2 1/4 lbs fresh tomatoes, cut into quarters; 4 1/4 cups vegetable broth; 2 (14 ounce) cans cannellini beans, drained; fresh ground black pepper

Submitted by English_Rose

"Tomato soup with a hint of rosemary thickened with cannellini beans."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 8

ingredients

2 tablespoons sunflower oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons rosemary, roughly chopped
2 tablespoons tomato paste
2 ¹⁄₄ lbs fresh tomatoes, cut into quarters
4 ¹⁄₄ cups vegetable broth
2 (14 ounce) cans cannellini beans, drained
fresh ground black pepper

directions

Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
Add the beans and cook for another 5 minutes.
Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

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RECIPE SUBMITTED BY

English_Rose

United Kingdom

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)

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