Tomato and onion soup with rosemary

Any type of flavorful tomato can be used in this recipe, and while this version is made with rosemary and oregano, almost any Italian herbs, such as basil and parsley, will taste great. Use whatever is fresh and on hand. This soup freezes beautifully.


  • 3 large yellow onions, peeled and thinly sliced (about 6 cups)
  • 2 cloves garlic, minced
  • 2 slices of prosciutto or Canadian bacon, sliced thin (optional)
  • 16 to 18 ripe all-purpose tomatoes, such as ‘Early Girl’ or ‘Celebrity,’ cored and coarsely chopped
  • 1-1/2 to 2 cups low-sodium chicken or vegetable stock
  • 2 tsp fresh rosemary, finely chopped
  • 2 tsp fresh oregano, finely chopped
  • Salt and freshly ground pepper, to taste
  • For garnish: parmesan cheese

Heat oil in a large frying pan, then add onions, garlic and prosciutto. Sauté over low heat for about 25 minutes or until the onions are soft and translucent. Set the mixture aside.

Put the tomatoes in a large saucepan, and simmer uncovered for about 30 minutes. Strain the seeds and skins from the tomatoes by putting them through a food mill or sieve.

Pour the tomato purée and stock into a large saucepan. As some tomatoes are much juicier then others, adjust the amount of stock by judging the thickness of the soup you prefer. Add the onion mixture, rosemary and oregano. Simmer for about 10 minutes to let flavors blend. Add salt and pepper to taste. Serve with grated parmesan cheese. Serves 4.

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