Thursday, January 23, 2014

Tomato Rosemary Soup + Easy Homemade Veggie Stock

I've been making a whole lot of soups lately. But it wasn't until I cooked for a new catering client last week - who was allergic to garlic - that I had to make my own homemade stock. And I had to make it quick, considering I didn't realize all store-bought stocks have garlic in them until it was almost too late.

The homemade stock ended up turning out so well - and so flavorful! - that I decided to use the leftovers in a soup for Z and I almost immediately. That's how this here soup was born (it was also inspired by this Food52 recipe). Chocked full of tomato and rosemary flavor, with hearty chunks of potatoes and leafy green kale, this was one satisfying (and healthy!) soup. The buttery garlic bread we dunked into it wasn't so healthy, but life's all about balance, right?

Tomato Rosemary Soup with Kale & Potatoes | The Economical Eater

Tomato Rosemary Soup with Kale & Potatoes
Yields: 6 servings
Inspired by
-2 tablespoons olive oil
-1 yellow onion, diced
-4 stalks of celery, diced
-3 cloves of garlic, minced
-3 sprigs of rosemary
-4 yukon gold potatoes, peeled and cubed
-Pinch of crushed red pepper flakes
-Salt and black pepper, to taste
-1/2 cup dry white wine (I used pinot grigio)
-1 28 ounce can whole peeled tomatoes
-2 cups homemade vegetable stock (recipe follows) + 1 cup water*
-3 handfuls baby kale

1.) Heat olive oil in a large stock pot over medium heat; add onion and celery, and cook until mostly softened, about 5-7 minutes. Add garlic, rosemary, potatoes, crushed red pepper, salt, and black pepper; cook for an additional 5-7 minutes, or until potatoes begin to become tender.
2.) Add white wine and scrape the bottom of the pan to remove the juices from the onions and celery. Add tomatoes and breakdown with a wooden spoon for about 5 minutes.
3.) Add vegetable stock and water; bring to a boil. Reduce heat to simmer, and continue letting the soup cook until potatoes are tender and tomatoes are broken down. About 5 minutes before the soup is done/ready to serve, stir in kale until wilted. (Remember to remove rosemary sprigs before serving!)

*More stock/water may be needed after soup boils; add as necessary.

Easy Homemade Vegetable Stock
Yields: About 4 1/2 cups
Adapted from
-4 1/2 cups of water
-1/2 tablespoon of peppercorns
-2 bay leaves
-1/2 small yellow onion cut into 4s (no need to peel if onion is clean)
-Pinch of dried thyme

1.) Add all of ingredients to a large pot over high heat. Cover the pot loosely with a lid, and allow it to come to a boil. When water reaches a boil, reduce heat to simmer and remove lid. Allow stock to simmer for at least 10 minutes.
2.) After 10+ minutes, drain stock and use right away in soup or store in an airtight container in the fridge. (If you're not using the stock for more than a few days, transfer to the freezer for future use).

[Print this recipe]

Tomato Rosemary Soup with Kale & Potatoes | The Economical Eater

It's incredible how flavorful this quick vegetable stock was! And mixed with the celery, onions, wine, rosemary, and tomatoes...just a fantastic combination all around. I will definitely be making this soup again.

Have you made any good soups lately?


  1. This soup sounds wonderful! I think you're going to like my Soup Sunday post this weekend -- we were definitely on the same flavor page.

  2. I love making homemade stocks. It's so fun to mix and match ingredients to enhance the flavors.

  3. Believe it or not, I've never made my own stocks! I really should. This soup looks great!

    1. It was so easy!! And it's amazing how big of a difference it made.

  4. This sounds delicious, as does everything with rosemary ;) Perfect for the cold weather!