Tomato Soup

“gluten & dairy free”

Who does not love a gorgeous grilled cheese with homemade tomato soup during Fall and Winter. My go to last minute way to make tomato soup is using wonderful quality tomato puree. To get the full tomato flavor it is important to use a puree that is pure without additives…Plus a sun-dried tomato paste. A few of my favorites are these:

6 cups of tomato puree
1 cup of vegetable or chicken broth (more if it is too thick)
1 whole head of roasted garlic pureed
4 tablespoons of sun-dried tomato paste (optional)
Fresh sprig of Rosemary
Salt & Pepper
Chili pepper if you want a little heat

Warm the tomato puree, broth, garlic and tomato paste in a pot. Add the rosemary and simmer for 30 minutes.
Stir in salt, pepper and chili pepper flakes.
Serve hot!
Option would be to garnish with dried oregano or chopped fresh basil.
If you have leftovers, store in refrigerator in a jar with a sprig of rosemary. It will last up to two weeks in the fridge.