Author: rosemarythymecozykitchen

🍅🌿 Rosemary Thyme Roasted Garden Tomato Soup

The tomato harvest has officially made its way from the garden to the kitchen! 🍅

After watching trays of garden tomatoes slowly ripening on the Rosemary Thyme Table, I knew some of them were destined for a pot of homemade tomato soup.

This version is simple, wholesome and made without cream. Roasting the tomatoes first brings out their natural sweetness, while carrots add a little extra body and help balance the acidity. I use no-salt-added chicken broth so I can control the sodium, too.

And since Dennis avoids onion and garlic, I can simply leave those out. There is still plenty of wonderful flavor from the roasted tomatoes and herbs. 🌿

Roasted Garden Tomato Soup

Ingredients
• 3 lbs ripe garden tomatoes, quartered
• 2 tbsp extra-virgin olive oil
• 2 medium carrots, sliced
• 1 medium onion, chopped — optional
• 3–4 garlic cloves — optional
• 2 cups no-salt-added chicken broth, plus more if needed
• 1 tsp dried basil or 1 tbsp fresh basil
• 1 tsp dried thyme or several fresh thyme sprigs
• ½ tsp dried oregano — optional
• ¼ tsp black pepper
• 1 tsp honey or preferred sweetener — optional
• 1–2 tsp fresh lemon juice
• Salt, only if desired after tasting

Directions

1. Roast the vegetables.
Heat oven to 425°F. Place tomatoes and carrots on a large rimmed baking sheet along with the onion and garlic, if using. Drizzle with olive oil and toss gently.

Roast for 35–45 minutes, until the tomatoes have collapsed and the edges begin to caramelize. Save every bit of those wonderful juices!

2. Simmer.
Transfer the roasted vegetables and juices to a soup pot. Add 2 cups chicken broth, basil, thyme, oregano and black pepper.

Simmer gently for about 15 minutes.

3. Blend.
Puree with an immersion blender until smooth. Add a little additional broth if you’d like a thinner soup.

4. Finish.
Stir in the fresh lemon juice and taste. If your tomatoes are particularly tart, add just a little honey or sweetener to round out the flavor.

No cream needed—the roasted vegetables make this soup beautifully smooth all on their own. 🍅🥣

And perhaps the best part? It freezes beautifully. I’m planning to tuck some away so we can enjoy a little taste of our summer garden when the cold days arrive. 🍂❄️

From garden to table…and a few bags into the freezer. That’s my kind of harvest. 🌿🍅💛

Helene

 Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠

Slow Cooker Creamy Carrot, Sweet Potato & Butternut Squash Soup

A cold front moved through yesterday, and this morning the sky was cloudy and gray with that unmistakable coolness in the air. The very first thing I thought of was soup.

I opened my freezer to see what I had on hand and found bags of carrots, sweet potatoes, and butternut squash waiting to be used. With a carton of unsalted chicken broth in the pantry and a few herbs from the spice cabinet, a pot of soup was soon simmering away in the slow cooker.

There is something comforting about using simple ingredients you already have and turning them into something warm and nourishing. As the soup cooked, the house filled with the cozy aroma of sweet vegetables, thyme, and ginger. By lunchtime, it had become the most delicious bowl of creamy soup—perfect for a cool day at home.

Sometimes the best meals aren’t the ones we plan. They’re the ones that come together from what we already have, with a little creativity and a grateful heart.

Slow Cooker Creamy Carrot, Sweet Potato & Butternut Squash Soup

Ingredients

• 1 bag frozen butternut squash (about 3–4 cups)

• 1 bag frozen sweet potatoes (about 3–4 cups)

• 2–3 cups frozen carrots

• 1 carton (32 oz) unsalted chicken broth

• 1 tablespoon olive oil

• 1 teaspoon dried thyme

• 1 teaspoon ground ginger

• ½ teaspoon black pepper

• 1 bay leaf (optional)

• Juice of ½ lemon

Optional for Extra Creaminess

• ½ cup plain Greek yogurt or cottage cheese

Directions

1. Add the squash, sweet potatoes, carrots, broth, olive oil, thyme, ginger, pepper, and bay leaf to a slow cooker.

2. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

3. Remove the bay leaf.

4. Blend until smooth using an immersion blender, or carefully blend in batches.

5. Stir in the lemon juice and the Greek yogurt or cottage cheese if using.

6. Add additional broth if needed to reach your desired consistency.

Serve warm with crusty bread or a simple salad.

Blessing

May we never overlook the simple blessings waiting in our pantry, freezer, and home. May every warm bowl shared around the table bring comfort, gratitude, and peace to those we love. Amen.

Helene

Rosemary Thyme

Fall in Love with Home Again

Slow Cooker Couscous Chicken Meatball Soup

I cook soups all year round. Since most of my soups are made in the slow cooker, I don’t have to worry about heating up the kitchen, even during the summer months. They’re also one of my favorite ways to add extra vegetables to our meals.

This soup combines tender chicken meatballs, kale, spinach, carrots, celery, and just enough couscous to make it hearty without being heavy. A squeeze of fresh lemon at the end brightens the entire pot and gives it a fresh garden flavor.

Slow Cooker Couscous Chicken Meatball Soup

Chicken Meatballs:

• 1 pound ground chicken

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• 1 egg

• ¼ cup seasoned breadcrumbs

Soup:

• 1 large onion, finely chopped

• 2 teaspoons olive oil

• 2 cartons no-sodium chicken stock (about 8 cups)

• 1½ cups diced carrots

• 1½ cups diced celery

• 4 cups chopped kale

• ¼ teaspoon black pepper

Add During Last 20–30 Minutes:

• 4 cups chopped spinach

• 4–5 ounces couscous (about ¾ cup dry)

Finish:

• 1–2 tablespoons fresh lemon juice

Directions:

1. Combine the ground chicken, basil, oregano, pepper, garlic powder, egg, and breadcrumbs. Form into small meatballs.

2. Brown the meatballs lightly in a skillet.

3. Transfer the meatballs to the slow cooker.

4. Add the onion, olive oil, chicken stock, carrots, celery, kale, and pepper.

5. Cook on Low for 4 hours.

6. During the last 20–30 minutes of cooking, stir in the spinach and couscous.

7. Continue cooking until the couscous is tender and the spinach is wilted.

8. Stir in the lemon juice just before serving and adjust seasonings to taste.

Rosemary Thyme Tip:

Fresh lemon juice added at the end brightens the broth and complements the chicken meatballs, herbs, and garden vegetables beautifully.

May your table be filled with simple meals, nourishing ingredients, and the comfort that comes from sharing a warm bowl of soup with those you love.

Rosemary Thyme

Rosemary Thyme Corn & Butter Bean Chowder 

Tomorrow our son will be out with friends enjoying a new hot chicken restaurant that recently opened nearby. It seems those places are becoming more popular every day, and I’m sure he’ll have a wonderful time.

Meanwhile, here at home, the weather forecast is calling for rain and cooler temperatures.

So instead of a more elaborate Sunday dinner, Dennis and I will be enjoying something simple and comforting: a pot of Rosemary Thyme Corn & Butter Bean Chowder simmering on the stove.

There was a time when Sundays were filled with children’s schedules, busy kitchens, extra chairs around the table, and the wonderful noise of family life.

Now our Sundays are quieter.

And while I sometimes miss those busy years, I’ve also come to appreciate the blessings of this season.

A rainy afternoon.

A warm pot of soup.

A loaf of sourdough bread.

Conversation across the table.

The comfort of being with someone you’ve shared decades of life with.

The table may be smaller these days, but it has lost none of its meaning.

Rosemary Thyme Corn & Butter Bean Chowder

(Creamy • Comforting • Rainy-Day Favorite)

Servings: 6

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 2 cloves garlic, minced

• 2 (15-ounce) cans Eden Organic No-Salt-Added Butter Beans, drained and rinsed

• 3 cups corn kernels (fresh, frozen, or thawed)

• 4 cups no-salt-added vegetable broth

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary, crushed

• ½ teaspoon black pepper

• 1 bay leaf

• 1 cup half-and-half

• 1 tablespoon lemon juice

Directions

Heat olive oil in a large soup pot. Add onion, celery, and carrots and cook until softened, about 6–8 minutes.

Add garlic and cook 30 seconds.

Stir in butter beans, corn, vegetable broth, thyme, rosemary, black pepper, and bay leaf.

Bring to a gentle boil, reduce heat, and simmer for 20–25 minutes.

Remove the bay leaf.

Use an immersion blender to partially blend about one-third of the soup for a creamy chowder texture while leaving plenty of beans and corn intact.

Stir in half-and-half and lemon juice. Heat gently without boiling.

Serve with toasted sourdough bread and a sprinkle of fresh parsley or chives if desired.

One of the things I love most about butter beans is how they turn simple pantry ingredients into something that feels nourishing and special. They are creamy, filling, affordable, and one of the reasons I always keep a few cans on the shelf.

Sometimes happiness isn’t found in grand events or special occasions.

Sometimes it’s found in the simple gift of being home while the rain falls outside the window and supper quietly simmers on the stove.

May your kitchen be filled with simple meals, peaceful moments, and the quiet comfort of caring for the people you love one plate at a time.

Rosemary Thyme