Tomato Soup with Rosemary Flowers

I love a good Tomato Soup this recipe is simple but tasty, using rosemary and thyme to give it a herby taste. Once again most of these ingredients are taken from my Aunts garden in Spain but you can use shop bought tomatoes, I would say try and get some organic tomatoes for extra sweet taste!

 

Ingredients:

A Knob of Butter

Olive Oil 1 tbsp

Fresh Tomatoes 7/8 Large Chopped Roughly

2 Carrots Diced

1 Large Onion Diced

2 Celery Stick Diced

2 Garlic Cloves

1 tsp Paprika

Thyme Handful

2 Rosemary Twigs Chopped Finely

2/3 tsp Brown Sugar

Salt & Pepper

To Serve:

Rosemary Flowers & Extra Virgin Olive Oil


Method:

Sprinkle the brown sugar on the tomatoes and set aside.

Heat the butter and olive oil in a deep pan and add the onions, carrots and celery. Cook gently until softened but not browned. Once soft add the garlic and rosemary and cook for a few minutes. Then add in the paprika.

Stir in the tomatoes with the brown sugar, and let this simmer for 15 minutes.

Add 1/2 pint water and keep simmering. Season to taste.

Cook for 20 minutes.

Using a blitzer blend the soup until smooth.

 

Serve into bowls drizzle with extra virgin olive oil and thyme leaves and place 3 rosemary flowers on for decoration…these taste amazing with the soup!

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Tomato Soup with Rosemary Flowers

Ingredients:

A Knob of Butter

Olive Oil 1 tbsp

Fresh Tomatoes 7/8 Large Chopped Roughly

2 Carrots Diced

1 Large Onion Diced

2 Celery Stick Diced

2 Garlic Cloves

1 tsp Paprika

Thyme Handful

2 Rosemary Twigs Chopped Finely

2/3 tsp Brown Sugar

Salt & Pepper

To Serve:

Rosemary Flowers & Extra Virgin Olive Oil


Method:

Sprinkle the brown sugar on the tomatoes and set aside.

Heat the butter and olive oil in a deep pan and add the onions, carrots and celery. Cook gently until softened but not browned. Once soft add the garlic and rosemary and cook for a few minutes. Then add in the paprika.

Stir in the tomatoes with the brown sugar, and let this simmer for 15 minutes.

Add 1/2 pint water and keep simmering. Season to taste.

Cook for 20 minutes.

Using a blitzer blend the soup until smooth.

Serve into bowls drizzle with extra virgin olive oil and thyme leaves and place 3 rosemary flowers on for decoration…these taste amazing with the soup!

Lulu xxx

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