Best 7 Tomato Rosemary Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our tantalizing tomato rosemary soup recipes, expertly crafted to warm your soul and tantalize your taste buds. From classic and comforting to uniquely innovative, our diverse collection of recipes caters to every palate. Dive into the richness of our traditional tomato rosemary soup, featuring a medley of ripe tomatoes, aromatic rosemary, and a touch of cream for a velvety smooth texture. For a delightful twist, explore our roasted tomato and rosemary soup, where roasted tomatoes add a smoky depth of flavor, complemented by the herbaceous notes of rosemary.

If you're seeking a vegan delight, our tomato and rosemary soup with white beans offers a hearty and flavorful option, packed with protein and fiber. And for those who love a spicy kick, our spicy tomato and rosemary soup is sure to ignite your senses with its blend of chili peppers and the cooling touch of rosemary. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. So, gather your ingredients, ignite your culinary passion, and embark on a delectable adventure with our tomato rosemary soup extravaganza!

Here are our top 7 tried and tested recipes!

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY



Hearty Tomato Soup with Lemon and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche
Zest of one lemon

Steps:

  • In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
  • Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
  • In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

ROSEMARY TOMATO LEEK SOUP



Rosemary Tomato Leek Soup image

I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.

Provided by LUNACITY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

¼ cup butter
1 large leek - cut lengthwise, washed, trimmed, and thinly sliced
3 sprigs fresh rosemary, leaves stripped
2 teaspoons minced garlic
4 (16 ounce) cans diced tomatoes
¼ teaspoon cayenne pepper
10 leaves basil, minced
heavy whipping cream, or as needed
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
  • Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
  • Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g

TOMATO SOUP WITH LEMON-ROSEMARY CREAM



Tomato Soup with Lemon-Rosemary Cream image

Categories     Soup/Stew     Dairy     Garlic     Onion     Tomato     Sauté     Dinner     Lunch     Lemon     Rosemary     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

1/4 cup (1/2 stick) butter
1 onion, finely chopped
2 carrots, peeled, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 bay leaf
2 28-ounce cans crushed tomatoes with added puree
6 cups canned low-salt chicken broth
1/2 cup whipping cream
3/4 teaspoon minced fresh rosemary
2 teaspoons finely grated lemon peel

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

TOMATO & ROSEMARY SOUP



Tomato & Rosemary Soup image

Make and share this Tomato & Rosemary Soup recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY



Hearty Tomato Soup With Lemon and Rosemary image

I saw this prepared on Food Network today and thought I'd post it to try later. Looks yummy for a cold winter evening! (If you can't find creme fraiche locally, mix 1/3 cup of heavy cream with 1/3 cup of sour creme and allow it to come to room temperature) ***I froze the tomato soup, and when I pulled it out of the freezer, I didn't have have the ingredients to make the cream sauce. Instead I chopped some rosemary, zested some lemon, crumbled some bacon, and drizzled a few tablespoons of heavy cream into each bowl. Just as scrumptious!

Provided by Cook4_6

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 garlic cloves, chopped
1 (15 ounce) can white cannellini beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
3 cups chicken broth
1 bay leaf
2 teaspoons fresh rosemary, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2/3 cup creme fraiche
1 lemon, zest of

Steps:

  • In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
  • Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
  • Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
  • Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
  • In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
  • To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
  • Serve immediately.

Nutrition Facts : Calories 397.6, Fat 22.9, SaturatedFat 13.4, Cholesterol 69.6, Sodium 1661, Carbohydrate 38.1, Fiber 10.9, Sugar 5.2, Protein 14.1

WHITE BEAN, TOMATO AND ROSEMARY SOUP



WHITE BEAN, TOMATO AND ROSEMARY SOUP image

Categories     Soup/Stew

Yield 8 cups

Number Of Ingredients 14

1 3/4 cups cannellini beans
1 bay leaf
1 sprig (4") rosemary
1 small head garlic
9 plum tomatoes
1 small onion
1/2 small stalk celery
1/2 small carrot
4 teaspoons extra-virgin olive oil
2 teaspoons minced rosemary
2 quarts chicken or vegetable broth or stock
4 teaspoons balsamic vinegar
1 tablespoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • - Place the beans, bay leaf, and rosemary sprig in a small soup pot and add enough water to cover. Simmer until the beans are tender, 1 hour, adding more if necessary. Remove from the heat and let the beans cool in the liquid. Strain off the liquid and set the beans aside. - Preheat the oven to 350 F. Lightly oil a baking pan. - Remove the top of the garlic head to expose 1/4 inch of the cloves and place in the baking pan. Halve the tomatoes lengthwise and add to the pan. Roast until the garlic is soft and lightly browned, about 40 minutes. Let cool. Squeeze the garlic head to extrude the garlic or individually peel the cloves. Set aside. - Peel and cut the onion, celery and carrot into small dice. Heat 1 tablespoon oil in a small soup pot. Add the diced vegetables, cover, and cook over low heat until soft but not browned, 20 minutes. - Add the beans, garlic, tomatoes (reserving 8 halves for garnish), minced rosemary, and broth and simmer for 15 minutes. Puree the soup with an immersion blender until smooth. If the soup is too thick, thin with additional broth. If it's too thin, return to the heat and cook until reduced to the desired consistency. Add the vinegar, the remaining 3 tablespoons oil and the salt and pepper. - Ladle 1/2 cup soup into each bowl, then top with a roasted tomato half, add some freshly ground pepper, and drizzle with a bit of oil. - (Extra Final Touch) Stir 1 teaspoon pesto into each bowl just before serving.

TORTELLINI AND TOMATO SOUP WITH ROSEMARY



Tortellini and Tomato Soup With Rosemary image

Source: Cottage Living magazine 10/2007. In place of spinach in this soup, you can substitute any leafy green, such as Swiss chard, escarole, and arugula.

Provided by Eris4752

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
6 cups low sodium chicken broth
2 teaspoons chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary
12 ounces cheese-filled tortellini or 9 ounces fresh ravioli
3 cups chopped fresh spinach leaves or 10 ounces thawed and drained package frozen leaf spinach
sea salt, to taste
fresh ground pepper, to taste
prepared pesto sauce or freshly grated parmesan cheese, for topping

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and garlic, and saute five minutes or until softened. Add tomato, and cook 1 minute. Stir in broth and rosemary, and bring to a boil; reduce heat, and simmer, covered, five minutes. Add pasta, stirring to blend, and simmer five to six minutes more.
  • Add spinach, salt, and pepper. Simmer, stirring often, three minutes or until spinach is wilted and pasta is just tender,. Ladle soup into bowls, and sprinkle with cheese or stir in a spoonful of pesto.

Nutrition Facts : Calories 186.3, Fat 12.6, SaturatedFat 2.1, Sodium 132.4, Carbohydrate 12.8, Fiber 2.2, Sugar 4.5, Protein 9.2

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be. If you're using fresh tomatoes, make sure they're at their peak ripeness. If you're using canned tomatoes, choose a brand that uses high-quality tomatoes.
  • Don't overcrowd the pot: When cooking the vegetables, make sure not to overcrowd the pot. If you do, the vegetables will steam rather than roast and you'll end up with a watery soup. Instead, cook the vegetables in batches if necessary.
  • Use a good quality stock: The stock you use will make a big difference in the flavor of your soup. Use a homemade stock if you can, or choose a store-bought stock that's low in sodium and has a rich flavor.
  • Season to taste: Season the soup to taste with salt, pepper, and other herbs and spices. Be sure to taste the soup as you go and adjust the seasonings as needed.
  • Let the soup cool slightly before serving: This will help prevent the soup from splattering when you serve it. You can also garnish the soup with a dollop of sour cream, a sprinkle of Parmesan cheese, or a few fresh herbs.

Conclusion:

This tomato rosemary soup is a delicious and easy-to-make soup that's perfect for a cold winter day. It's also a great way to use up leftover tomatoes. With its rich, flavorful broth and tender vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this tomato rosemary soup a try.

Related Topics