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Rosemary Mark

Rosemary Mark

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Fresh Cream of Tomato Soup

Soups, Salads, Sides

[donotprint]Have a bumper crop of tomatoes begging for recipes?  Vine-ripened juicy tomato slices or fresh tomato sauce are  incomparable to winter’s hot-house tomatoes.  But I tend to be a miser when I have terrific tomatoes. So when I developed this recipe, rather than cooking bushels of tomatoes down to a thickened soup,  I cheated a little by adding pantry staple canned tomato sauce.  (So I save more of my fresh tomatoes for slicing!) The soup has fresh tomato flavor that holds up to milk or cream for a smooth and silky richness. Sweet-tangy seasoned rice vinegar peaks the tomato flavor and adds a little kick. Perfect hot or chilled on a summer night.[/donotprint]

[print_link]
Fresh Cream of Tomato Soup

Makes 6 servings
Prep time: 30 minutes

2 pounds tomatoes (about 16) sliced – see tip below
3/4 cup chopped red onion
1/2 cup Nakano Seasoned Rice Vinegar – any flavor
2 teaspoons dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 cups cream or milk
1 can (15 oz.) tomato sauce
Yogurt or sour cream for garnish

In a large saucepan, combine tomatoes, onion, rice vinegar, thyme, oregano and pepper; bring to a boil. Reduce heat; cover and simmer 10 minutes. Cool slightly. Puree soup in a food processor or with a hand-held immersion blender until smooth. Return to saucepan; stir in cream (or milk) and tomato sauce. Bring to a simmer over medium heat. Simmer, uncovered, stirring occasionally, 10 minutes or until thickened and slightly reduced. Serve hot or chilled with a drizzle of yogurt or sour cream.

Tips:
Roma tomatoes have less juice and seeds than slicing tomatoes and will produce a thicker soup, but any variety works well.
I use regular canned tomato sauce, no additional seasonings.
Try Rita’s Fresh Tomato Sauce for another in-season tomato recipe.

An original recipe by Rosemary Mark.  Photo by Lisa Keenan, styled by Vicki Roberts Russell.

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Super excited about this tomato cheese olive bread Super excited about this tomato cheese olive bread. Swipe to see how the cheese and the olives are folded in.  Please share your bread baking ! 

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Do your recipes turn out just like the photos? Do Do your recipes turn out just like the photos? Do you care or wonder what the developer did different? Or do you think it was fancy food styling and photography? There’s lots of reasons —like different pans, ingredients vary, your whipped eggs may turn out a little different than mine because they are fresher, older, different hens.... and on and on. I hope you don’t get discouraged when images aren’t the same as your results, and you can see by mine, even when it IS my recipe there are variations. The cake on the plate is gluten free, and didn’t bake as golden as the flour version. (And my oven is currrently on the fritz, believe it or not! 😂) 
Get the carrot cake recipe by clicking on my linkinbio/reciperose then the cake photo.
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Merry Christmas!

Rosemary Roasted Cashews
 
Heat oven to 350°F
 
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Meanwhile, in a large bowl,  microwave 1 tablespoon salted butter until melted.
Stir in:
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1 tablespoon packed dark or light brown sugar
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
 
Add hot cashews to bowl as soon as they are toasted.  Stir and stir until cashews are cool and coated with herb mixture.  Stirring while the nuts are hot is the trick. Cool completely in the bowl.

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