quick, creamy tomato rosemary soup

I made a couple loaves of honey wheat bread last night in a fit of “I need to bake bread right now”…  these fits come over me occasionally, and I have learned to never ignore them.  Bad things happen when I do (extreme grumpiness, binge snacking, etc.).

Even if I lose sleep because of it, baking homemade bread is always a good idea.

So, of course all day those loaves were staring at me and calling my name over and over and over again.  I tried to be good and only eat 2 12 slices, but I knew I needed to use up the rest of the bread to keep myself from snacking endlessly on it.

Grilled cheese for dinner, it is, then.

And what goes better with grilled cheese than a great homemade tomato soup?  Nothing.  That’s what. Nothing goes better with grilled cheese than a great bowl of creamy homemade tomato soup.

quick, creamy tomato rosemary soup | Sweet Anna's

Especially if said soup is rich and creamy and laced with fragrant fresh rosemary.

So, here is my favorite tomato soup for you to try!  It’s quick, it’s easy, it’s delicious, and it goes perfectly with grilled cheese sandwiches.  Trust me.  Dinner tomorrow.  You won’t regret it!

quick, creamy tomato rosemary soup


  • 2 tablespoons bacon grease (or olive oil)
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 3 cups chicken stock
  • 2 (14.5oz) cans diced tomatoes
  • 1 (15oz) can tomato sauce
  • 4 oz (half of an 8oz brick) cream cheese, softened


In a large dutch oven or deep sauce pan, heat the bacon grease (or olive oil!) over medium heat until it's nice and hot. Dump in the onions and carrots and sauté until just starting to turn golden, seasoning with the salt & pepper and stirring occasionally.

Stir in the garlic and rosemary and cook for about 30 seconds, until very fragrant. Stir in the chicken stock, diced tomatoes and tomato sauce, stirring well with a wooden spoon to scrape any bits off the bottom of the pan.

Bring to a boil over medium-high heat and then cover and reduce the heat to low. Simmer for at least 30 minutes, or as many as several hours, until you are about ready to eat.

About 15 minutes before serving, stir in the softened cream cheese. Keep stirring occasionally until it is melted and then taste the soup for seasonings. Add some salt & pepper, and more rosemary, if needed to get the flavor you want. You can also add crushed red pepper flakes if you are anything like my family and like some kick to your soup!

(At this point you can use an immersion blender for a few minutes to get a creamier soup, or leave it the way it is and serve. I serve it both ways, depending on my mood!)

Serve with grilled cheese sandwiches, or garlic toast, and enjoy!


If you like your soups creamy, PLEASE invest in an immersion blender.  You will wonder how you ever did without one!  This is what I have, but I’m sure as long as it’s sturdy, it’s fine. It’s just so much easier (and less messy!) than using a traditional blender.  Worth every penny!

truffled golden split pea & ham soup

Oh my.  You guys.  This soup is a game changer.

You may develop an addiction to truffle salt that is unstoppable.  Don’t say I didn’t warn you!

truffled, golden split pea soup | Sweet Anna's

You may want to eat truffled soup every day for the rest of your life.

Or sprinkle truffle salt on your french fries, popcorn, soups, stews, steaks & roasted veggies.

Split Pea & Ham Soup has always been one of my favorite things ever.  But then this.

This, just…  this.

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mexican-style hearty chicken soup

This hearty, mexican-style chicken soup is full of beans, veggies, and a satisfying kick of spice and lime.

And it’s one of my new favorite soups!

I really am in love with soups lately. Soups of all kinds really.  Soups, stews, chili…  all cozy, easy, one-pot meals!

Unfortunately I think my family is getting sick of them and I was specifically asked not to make anymore soups for a while.

I guess I’m not very good at following instructions! (As if there was any doubt about that. Sorry, honey!)

This soup was absolutely worth the rule-breaking though…  almost like a tortilla soup from your favorite mexican restaurat, only easier and heartier!

There is just nothing like a good hot bowl of soup on a cold winter’s day.

mexican-style hearty chicken soup


  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 large garlic cloves, minced
  • 4 frozen boneless-skinless chicken thighs (or 2-3 breasts)
  • 1 (15oz) can diced tomatoes
  • 2 (15oz) cans black beans, drained and rinsed
  • 4 cups chicken stock
  • 2 cups water
  • 1 (8oz) can diced green chiles
  • 1 teaspoon seasoning salt
  • 2 teaspoons taco/chili seasoning
  • 1/2 teaspoon chipotle chile powder, to taste
  • salt & pepper, to taste
  • 1-2 regular limes, juiced (to taste!)


Heat the butter in a large dutch oven over medium high heat until hot. Dump in the onions, carrots and celery and sauté until soft and starting to brown, seasoning with the seasoning salt (Johnny's) while you stir. Stir in the garlic and sauté for a few seconds until very fragrant.

Stir in the rest of the ingredients except for the lime juice, bring to a boil, then reduce the heat to low, cover and simmer for 2 hours or longer.

Take the chicken out of the soup, shred it with a fork and then return it to the pot. Squeeze in the fresh lime juice (lemon will work fine if that's all you have!) and taste for seasoning, adding more salt/pepper/spice if desired.

Serve with tortilla chips and diced avocados, if you want a Tortilla-Soup-style experience!