Hearty Tomato Soup with Lemon and Rosemary

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 15 -ounce can cannellini (white) beans, drained and rinsed
  • 1 28 -ounce can crushed tomatoes
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 sprig of fresh rosemary, plus 1 teaspoon, minced
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup creme fraiche
  • Zest of one lemon
Directions

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.

In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.


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