Creamy Tomato & Rosemary Soup

Creamy Tomato & Rosemary Soup


  • 5

    Number of People

  • Affordable


  • Easy


  • Prep time

  • Cook time


  • 1 stick celery, chopped
  • 75g cooked smoked bacon, finely chopped
  • 1 lion shallot, chopped
  • 1 medium carrot, chopped
  • 400g sweet ripe tomatoes on the vine, roughly chopped
  • 1 x 390g carton thick chopped tomatoes
  • 2 cloves garlic, chopped
  • 30ml white wine
  • 400ml good vegetable stock
  • 1 tbsp fresh chopped rosemary
  • 1 tbsp fresh chopped thyme
  • 1 tsp maple syrup
  • salt and freshly ground black pepper
  • 1 tbsp fresh chopped parsley
  • 125ml double cream
  • Swirl of cream and sprigs of rosemary, to garnish


Place the celery, bacon, shallot, carrot, tomatoes, garlic, wine, stock, rosemary, thyme and maple syrup in the Soup-Maker. Season. Choose the Creamed Soup setting.

Uncover and stir in parsley and cream. Season to taste.

Meanwhile warm four soup bowls. Divide the soup between the bowls and top each with a swirl of cream and fresh rosemary leaves. Season and serve.

Suitable for freezing.

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