Roasted Tomato Rosemary Soup



I created this recipe based off of my Roasted Tomato Basil Soup recipe.  I had left over rosemary in my kitchen, so I used the same method as the tomato basil soup and I swapped the basil with rosemary. I also added carrots to the recipe since I had some left over from a previous meal I had made.


  • 3-4 large ripe tomatoes (beefsteak work the best, but you can use plum tomatoes as well)
  • 2 tbs olive oil
  • 1 tbs salt (kosher or sea)
  • 2 tsp pepper
  • 2 yellow onions chopped
  • 6 garlic cloves minced
  • 2 carrots, chopped
  • 2 tbs unsalted butter
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 (28 oz) can chopped or crushed tomatoes with their juice
  • 6 healthy sprigs of fresh rosemary
  • 1 tsp fresh or dry thyme leaves
  • 1 qt chicken stock or water (to make it vegetarian)

Cut the tomatoes in half and set on cookie sheet or baking pan. Sprinkle with salt, pepper and garlic powder and place in an oven set to broil. Broil the tomatoes in the oven for 30 minutes.


Fill a large stock pot with onions, garlic, carrots, olive oil, butter, salt, pepper, red pepper flakes, two sprigs of rosemary and thyme and sauté over medium heat for 10 minutes or until onions are browned.


Add in chicken stock, roasted tomatoes, and the rest of the rosemary. Bring to a boil and turn down heat; simmer for about 30 minutes. Turn off heat. Pull out rosemary stems and purée the mixture with an immersion (hand) blender until it becomes smooth and creamy. Taste for seasonings and add salt and pepper if needed.



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