The Father used to buy poinsettias every year at Christmastime because it’s the traditional flower for the season. The secret, of course, is that poinsettias are awful. They don’t smell nice, and you have to watch them like a hawk so that pets, kids, and/or houseguests do not try to eat the leaves, lest they die a horrible death. They are strictly an aesthetic plant used to quietly poison anything that dares ingest it. Why not just set out a bottle of absinthe?
We stopped buying poinsettias for people when we discovered rosemary trees. The Wife loves rosemary as a scent and flavor. When we go shopping during the holiday season, it’s not unheard of to find her face first in the body of one of these trees. We stopped buying them for ourselves because, well, they are messy. If not constantly watered, they drop their leaves like an oak tree in October.
I’m not sure what that story has to do with this recipe other than the fact that The Wife loves rosemary and this soup was made to quench her herblust.
WHAT WORKED: Fire-roasted tomatoes. Muir Glen cans these and you can usually find them in the organic section of your grocery store. I like them because there is a nice, natural smokey flavor imparted that does not taste it came from the little bottle of liquid smoke in your fridge. Regular tomatoes are fine too, but spend the extra buck for the fire roasted.
WHAT DIDN’T: I wish that I had not let it cook down as much as I did because I feel like I lost too much liquid.
EASE OF PREPARATION: Easy.
BEST FOR: An easy make-ahead dinner or quick soup for a weeknight.
SERVE WITH: A light-bodied red.
Creamy Tomato and Rosemary Soup
By Jared Paventi
- 2 tbsp. olive oil
- 1 onion, peeled and diced finely
- 2 garlic cloves, minced
- 4 fresh rosemary sprigs, needles stripped from stems and chopped fine
- 28 oz. can fire-roasted tomatoes
- 32 oz. vegetable broth
- 8oz. light cream
- kosher salt and freshly ground black pepper
Add olive oil to a Dutch oven or large saucepan over medium-high heat. When the oil shimmers, add the onions and cook 4 to 5 minutes until they are softened. Add the garlic and rosemary, and stir in with the onions and olive oil. Cook 1 to 2 minutes until the garlic and herbs are fragrant.
Pour in the tomatoes and stock. Bring the pot to a boil, then reduce the heat and let simmer, partially covered, for 30 to 40 minutes.
Remove the burner. Stir in the cream, and adjust flavors with salt and pepper. Serve hot.