Roasted Tomato Soup with Spiced Walnuts


  • 24 oz. Boulder Organic Roasted Tomato Soup
  • 3 C. Chopped Unsalted Walnuts
  • 2 Tbsp. Butter, melted
  • 2 Tbsp. Finely Chopped Rosemary
  • 1 Tbsp. Raw Turbinado Sugar
  • ½ tsp. Cayenne Pepper
  • 1 Tbsp. Kosher Salt


  1. Preheat the oven to 350 degree and prepare a baking sheet with parchment paper.
  2. Toss the chopped walnuts with butter and spread them on the parchment. Bake for 8-10 minutes, turning mid-way through, just until fragrant.
  3. Whisk together the remaining dry ingredients in a bowl.
  4. Add the tossed, roasted nuts to the dry mixture and toss to coat.
  5. Sprinkle on top of warm bowls of Roasted Tomato Soup, with more rosemary if desired.
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