in Soup Recipes

Tomato soup with rosemary and cinnamon

updated

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Ingredients for 4 servings:

  • 1 onion(s)
  • 6 m.-large tomato(s)
  • 4 potatoes
  • 100 ml white wine
  • 1 liter of water
  • a few stalks of rosemary
  • some cinnamon (cinnamon bark)
  • salt and pepper
  • 1 pinch(s) of sugar
  • some oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan or vegetarian

Finely chop the onion and fry in the oil for two to three minutes. Add the peeled and diced potatoes and fry briefly. Add the peeled and diced tomatoes and, after about a minute, deglaze with water and white wine. Simmer the rosemary stalks and cinnamon bark in the spice bag over medium heat for about 20 to 30 minutes, then remove. Briefly purée the soup (not all of it!) and season with salt, pepper, and a pinch of sugar to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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