Rustic Tomato & Rosemary Soup
This is a version of a soup in Catherine Bell's Everyday Epicurean, a really useful book with lots of lovely things for, err, every day.
4Tbsp olive oil
2 red onions
2Tbsp chopped fresh rosemary
2 cups tinned tomatoes (about a 440g tin)
4 medium potatoes, peeled and diced
2 cups water
salt and pepper
Saute the onions in the oil until golden. Add the rosemary, tomatoes and a pinch of salt and cook for five minutes. Add the potatoes and cook for another five minutes, then pour in the water. Simmer gently for about 45 minutes, mashing the potatoes into the soup as they break down. You will end up with a thick, rustic looking soup, Thin it down with a little water if necessary. Serve very hot, with lots of crusty bread and shaved Parmesan. Serves four.
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