Roasted Tomato Soup with Rosemary

Difficulty: ★★☆


  • 3-4 lbs Fresh tomatoes, quartered.
  • 1 Large onion, sliced.
  • 4 Sticks celery, sliced.
  • 2 Cloves garlic, peeled.
  • 5 Tablespoons olive oil.
  • 2 Cups beef broth, home made/or organic low sodium.
  • 1 Tablespoon rosemary, finely chopped.
  • Salt and fresh ground pepper, to taste.
  • 3 Tablespoons heavy cream, optional.

Category: First course


Pre-heat the oven to 350 degrees. On a cookie sheet lined with parchment paper, spread the onions, garlic, tomatoes and celery and roast in the oven for about 40 minutes or until the vegetables are very soft and the tomatoes slightly caramelized. In a Blender or Food processor and working in batches, puree the vegetables with the broth, add the rosemary and taste to adjust seasonings. Add the cream, if using, and transfer to a saucepan to re-heat just before serving. Serve hot.

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