Tomato & Rosemary Soup

Name: Tomato & Rosemary Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8 serving(s)
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

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Recipe by English_Rose

Tomato soup with a hint of rosemary thickened with cannellini beans.

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READY IN: 35mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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