Tomato Celery Soup


  • 2 tsp olive oil
  • 1 celery stalk, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tomatoes chopped
  • ½ large onion, finely chopped
  • Handful chopped fresh rosemary leaves
  • 1½ cup (500ml) chicken or vegetable stock
  • Handful flat-leaf parsley leaves


  • Heat oil in a large pan over medium heat. Add onion, celery, rosemary and garlic and stir for 5 minutes until vegetables soften. Add stock and tomatoes. Season with salt and pepper, bring to the boil over high heat, then reduce heat to low, cover and gently simmer for 15 minutes or until thickened. Stir in parsley, then spoon soup into bowls.

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