Tomato & Rosemary Soup
Ready In: 35 mins
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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