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January 3, 2008

Tomato Rosemary Soup

Tomato Rosemary Soup

Who says healthy has to taste bad or be difficult to make? Unfortunately all to often that is the perception, though it's very far off base. This soup is warm, hearty, all while being good for you too and that's what a lot of us are looking for! It's just delightful for when the weather outside is oh so frightful! ;o)

What You'll Need:
Extra Virgin Olive Oil
1/2 a large onion, chopped
2 cloves of garlic, minced
6 button mushrooms, chopped
1 leek, chopped
1-1/2 cups of cherry tomatoes, chopped in half
1-2 springs of rosemary, chopped
A pinch of sea salt
Freshly ground black pepper
1 - 14.5 ounce can of diced tomatoes
1 - 15 ounce can of tomato sauce

In a medium sized stock pot sauté onion through rosemary with a pinch of sea salt and some freshly ground black pepper until onions are tender. Add diced tomatoes and tomato sauce and cook for 20-30 minutes. Serve immediately. (Note: You could also just dump the ingredients into your slow cooker and cook for 4-6 hours on low.)

Notes: You could add in any vegetable that you like. You could also add in other herbs if you wanted to, though I think the rosemary is perfect by itself. If you want the soup to be a bit thinner you could add in a couple of cups of any type of broth, but again that is a matter of personal taste. I think it is wonderful thick and chunky.

Posted by Dianne at January 3, 2008 8:47 AM

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Comments

I love the combination of tomatoes and rosemary - and I love a good soup!!

Posted by: Deborah at January 3, 2008 11:55 AM

Rosemary is one of my all time favorite herbs. I'm with you the combination of tomatoes and rosemary is wonderful! :o)

Posted by: Dianne at January 3, 2008 1:15 PM

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