Rosemary Tomato Soup

1

cup chopped onions

½

cup finely chopped celery

1

tablespoon olive oil

28

ounces cans of canned tomatoes

14

ounces can of coconut milk

1

cube chicken bouillon

1

cup water

1

stalk of fresh rosemary

1

tablespoon brown sugar

salt

pepper

edit Preparation

Step 1

Pour olive oil in a large soup pot and saute onions and celery until onions become translucent.

Step 2

Pour in tomatoes and coconut milk, dissolve the chicken bouillon cube in the cup of water and add it as well. Bring to a boil, then turn down heat.

Step 3

Add the stalk of rosemary and let simmer for 30 - 45 minutes.

Step 4

Remove the rosemary stalk and use a hand blender to puree the soup.

Step 5

Add the brown sugar and salt and pepper to taste.

edit About Rosemary Tomato Soup

This was a very on-the-spot made up recipe. I was thinking that the stalk of rosemary would add some rosemary flavour, but I ended up simmering it quite a long time, so the resulting soup was

If you substituted vegetable stock for the chicken stock, this would actually be a vegan recipe.

I was configuring servers and it simmered a LOT longer than 30 minutes.

Boris Mann @boris