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Rosemary Tomato Soup Recipe

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This recipe for Rosemary Tomato Soup is from Recipes from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup dehydrated onion or 1 onion, chopped and sautéed in 3 Tablespoons butter.
1 can 28 oz. tomatoes, chopped with added puree
1 clove garlic, chopped (1 t.)
1 Tablespoon Rosemary freshly chopped or 1 t. dry
6 Cups water or chicken stock
1 1/2 - 2 Tablespoons chicken base
1/3 Cup flour
4 Cups half & half or part cream
Directions:
Directions:
In heavy pan bring tomatoes, onion, garlic, rosemary, water and base to a boil. Simmer 20 plus minutes.
In processor mix flour and 1 Cup half & half. Pour into boiling mixture while stirring. Simmer 10 min.
STIR OFTEN!! Turn heat down.
Add rest of half & half or cream. Heat through.
Taste after about 30 min. and correct seasoning.
Preparation Time:
Preparation Time:
30 -45 min
Personal Notes:
Personal Notes:
Variations: Italian Cream- Saute 1 lb. mixed squash with onion and 2 Tablespoons Maggi. Change rosemary to 1 Tablespoon dry basil.
Andalusian Cream- add 1 1/2 diced raw potato,1-2 Tablespoons Maggi, plus 2 cups water. Change rosemary to 1 Tablespoon dry basil.

 

 

 

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