Creamy Tomato Soup with Rosemary
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. If you require a dairy free soup, simply omit the milk and sour cream.
  4. If you required a vegan soup, use substitute more olive oil for the butter and omit the milk and sour cream.
  5. If you don't like rosemary, substitute basil.
Notes
I use San Marzano tomatoes imported by Gustiamo out of NY - but any 28 ounce canned tomato will work.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2017/12/creamy-tomato-soup-rosemary/