Creamy Tomato Soup with Rosemary
December 21, 2017 • Soup
We’ve had a ridiculously warm fall here in Colorado, with temps in the mid 70s through the Thanksgiving holiday. Then out of nowhere, seemingly overnight, it got really cold. That’s when my mind turns to belling warming soups. As a kid, as many of you did I’m sure, I grew up on Campbell’s cream of tomato soup in the can, and I admit I loved it. But the thing is, this soup is just not very hard to make and leftovers freeze well, so there is really no reason not to make your own. Here’s to wintery nights in front of a fire sipping soup!
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- 2-4 cloves garlic, minced
- 2 28-ounce cans of peeled tomatoes, with juices (see Notes)
- 2 cups stock (chicken, vegetable or beef will all work)
- 1-2 teaspoons salt
- ½ teaspoon pepper
- 2 sprigs fresh rosemary
- 2 bay leaves (fresh is best!)
- ½ cup whole milk (optional)
- Sour cream, for garnish (optional)
- Heat the better and oil in a large stockpot over medium high heat and and add the onions and garlic. Cook until softened, about 5 minutes, and then add the tomatoes, stock, salt, pepper, rosemary, and bay leaves. Cover, bring to a boil, reduce heat to simmer, and cook for 30-60 minutes.
- Remove the bay leaves and rosemary stems, then puree with a stick blender, or carefully transfer to a traditional blender to puree. Stir in the milk and heat for a minute or two before serving stir in a dollop of sour cream to enrich the soup.
- If you require a dairy free soup, simply omit the milk and sour cream.
- If you required a vegan soup, use substitute more olive oil for the butter and omit the milk and sour cream.
- If you don't like rosemary, substitute basil.