Rosemary & Tomato Soup

A deliciously thick and creamy soup – but without the dairy! Canned white kidney beans are all you need to create the thick and creamy texture. Then for even more flavor, top the soup with some fresh baked focaccia croutons.

To make the soup as thick as possible, seed the fresh tomatoes and remove all their watery pulp: Core out the stem, then squeeze the tomato over a dish to remove the seeds and excess juices (discard).

Once the onions are tender, stir in the tomato paste and cook for another minute. This will help to remove the raw taste from the tomato paste, giving it a more savory flavor.

Place a fresh sprig of rosemary in the pot. As the soup cooks, its flavor will infuse the soup. Just remember to remove it before you puree the mixture. 

An immersion blender is the quickest way to turn the soup into a creamy thick mixture. Otherwise, pour the soup into a blender or food processor (in 2-3 batches), and process until smooth.

Rosemary & Tomato Soup

Marla Hingley

No dairy is needed to make this soup rich and creamy, it all comes from using white beans.

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 6

Ingredients

  

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• 3 Tbsp olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 2 Tbsp tomato paste
• 4 large 2lbs tomatoes, seeded and chopped
• 2 15 oz cans cannellini white kidney beans, drained and rinsed
• 4 cups GF chicken broth or vegetable
• 1 sprig rosemary or 1 tsp dried
• ¼ tsp red pepper flakes
• Salt and pepper to taste

Topping

• Focaccia Croutons
• Olive oil

Instructions

 

• Using a large pot or Dutch oven, sauté onions and garlic in oil until tender.
• Add tomato paste and stir for another minute – this helps to cook the ‘raw’ flavor from the tomato paste.
• Add the remaining ingredients and simmer for 20 minutes, season to taste with salt and pepper.
• Remove the rosemary sprig and puree the soup using a food process, blender, or immersion blender, until smooth. Return to pot to keep warm.
• For croutons, slice fresh focaccia, or chop into cubes and fry in a bit of oil until all sides are crunchy and golden.
• To serve, pour soup into bowls, top with focaccia croutons and lightly drizzle with a bit of oil.

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