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Hearty Tomato Soup with Lemon and Rosemary Recipe

Hearty Tomato Soup with Lemon and Rosemary

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Average Rating:

Total Reviews: 94

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  • on April 09, 2013

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    This may be the best recipe I've ever gotten from Food Network; healthy, kids love it, wife loves it, cheap, easy. Can't ask for better than that. Oh, and I love it too.

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  • on January 20, 2013

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    My favorite Tomato Soup Recipe! Hearty and delicious I make this whenever I want a good tomato soup and yummy grilled cheese!

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  • on August 24, 2012

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    Nice flavor, but I didn't like the consistency of the pureed veggies (mainly the onion. Next time I would go easy on the blender.

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  • on August 21, 2012

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    Very Good,filling, nutritious and easy.

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  • on April 06, 2012

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    Easy and yummy!

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  • on March 04, 2012

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    This was delicious and hearty! The combination of flavors were great! I'd never had lemon zest in my tomato soup before and it was so unique and flavorful. I have a feeling this will be one of my staple soup recipes.

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  • on March 03, 2012

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    This soup was fantastic! I doubled the recipe and next time might not double the pepper flakes. I'm a wimp when it come to hot but otherwise it was soooo good! I LOVE the way the Cannellini beans make it creamy without using cream! I used a stick blender instead of a regular blender because I find it easier to get the consistency I want. I will defiantly make this again. No more canned tomato soup for me!

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  • on February 19, 2012

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    I never liked tomato soup until I tried this recipe, and I LOVE it! Because we like a chunkier soup, I cut back on the chicken broth and to not puree. Creme fraiche is not available in our area so I used yogurt instead. Thank you, Giada, for such a flavorful, enjoyable, easy-to-make tomato soup.

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  • on January 08, 2012

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    Great soup. Don't leave out the lemon zest or rosemary--if you do it's just a decent tomato soup. Also try to get creme fraiche if you can. It's stiffer and holds the lemon better than sour cream or yogurt, creating an incredible creamy cold mouth feel with the slightly spicy hot soup.

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  • on January 06, 2012

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    This was really good. I doubled the white beans, added 1 more cup of broth, a healthy grind of black pepper and omitted the salt. We served it with a splash of heavy cream and fresh rosemary bread. Everyone went home with a copy of the recipe!

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