How To Make Potato, Tomato And Rosemary Soup

How To Make Potato, Tomato And Rosemary Soup

Potato, Tomato and Rosemary Soup Recipe. This hearty vegetarian soup is guaranteed to satisfy hungry guests during any season of the year. Try serving it with some fresh, crusty bread! Delight in our Potato, Tomato and Rosemary Soup recipe.

You Will Need

• 500 g potatoes
• 500 g ripe tomatoes
• 3 cloves of garlic, sliced , peeled and chopped
• 8 sprigs of fresh rosemary
• 100 ml olive oil
• 750 ml water , approximately
• salt and pepper , to taste
• 1 medium pan with lid
• 2 knives
• 1 chopping board
• 1 potato peeler
• 1 wooden spoon

---

Step 1:

Prepare the potatoes

Peel all the potatoes, dice them into small one and a half centimetre cubes and put them in a bowl of cold water.

---

Step 2:

Core and dice the tomatoes

Remove the eye of the tomato with a knife. This process is called "coring". Now dice the tomato into small one and a half centimetre cubes. Repeat with all the tomatoes.

---

Step 3:

Cook the garlic and tomatoes

Warm the olive oil over a gentle heat in the pan. Add the chopped garlic to the pan and allow it to turn a slightly golden brown colour. Transfer the diced tomatoes into the pan and stir well. Increase the heat.

---

Step 4:

Add the potatoes

Drain the potatoes and add them to the pan. Stir the mixture and season with salt and pepper.

---

Step 5:

Add water and simmer

Pour enough water into the pan to cover the vegetables and then bring the soup to a boil. Cover and turn the heat down to a gentle simmer for thirty minutes or until the potatoes are soft.

---

Step 6:

Add the rosemary

Meanwhile, strip the rosemary leaves from the stalks and chop them. Add the rosemary to the pan. When the soup is nearly ready, adjust the water until you are happy with the desired consistency. Finally, season with salt and pepper.

---

Step 7:

Serve

Drizzle some olive oil over the top of the soup and serve immediately with fresh, crusty bread.