Tomato and Rosemary Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 125.6
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.9 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 7.2 g

View full nutritional breakdown of Tomato and Rosemary Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


This soup is easy to make and can be stored in the fridge for up to a week or in the freezer. This soup is easy to make and can be stored in the fridge for up to a week or in the freezer.
Number of Servings: 3


    1 medium onion, diced
    2 stalks celery, sliced
    1 carrot, diced
    1 large garlic clove, crushed
    1 400g can plum tomatoes
    1 sprig fresh rosemary
    Juice 1/2 lemon
    1 litre vegetable stock
    50g shredded spinach
    1 medium head pak choi, shredded


Heat two tablespoons of olive oil in a large saucepan. Add the onion, celery, carrot and garlic and cook gently over a low heat until the vegetables begin to soften. Stir in the tomatoes and add the rosemary and lemon juice. Simmer for 5 minutes or so until the vegetables are cooked but not soggy.

Stir in the spinach and pak choi and cook for 2 or 3 minutes more until the wilt. Remove the rosemary and season with freshly ground black pepper. Divid the soup into three indivudual portions and store in the fridge.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user CLEAR-HEAD.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.