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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 February 18, 2010

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    This is, bar none, the best tomato soup I've ever made. The flavors are incredible and another bonus is that the beans and carrots make it very healthy. Don't eliminate the red pepper flakes-they add a great zing (but it's not too potent or the creme fraiche. My daughter and I enjoyed this while watching the Olympics last night and this soup definitely won a Gold Medal!

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  • on February 18, 2010

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    This is the easiest and most flavorful tomato soup I have ever eaten. I will make it again and again!

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  • on February 06, 2010

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    Wonderful and easy to make. I'll never eat canned again! I left out the carrots and thought it has more of a tomato taste and less of a meatless-stew taste. I also used sour cream instead of the recommended topping. The raw rosemary didn't appeal to me.

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  • on January 31, 2010

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    This soup has become a staple in my house. Instead of the lemon/rosemary topping, I make homemade croutons. It's delicious!

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  • on January 28, 2010

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    Why buy canned soup when you can easily make your own? This is a very good soup, easily made for a Saturday lunch. The vegetables should be sauteed for longer than 4 minutes, more like 10 minutes, so they are not so crunchy in the final soup. Fresh herbs are hard to find so I used an Italian dried herb blend. Use the stick blender and you only dirty one pan. Omit the cream on top and it is a low calorie vegetable soup with the added benefits from the beans. www.crabbycook.com

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  • on January 27, 2010

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    The carrots and beans really added some substance, i used a stand up blender, could not find creme fresh so i used sour cream, did not like the rosemary, it was weird texture. Next time I will probably just add parmesan or plain sour cream, or maybe melt mozzarella over it!

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  • on January 24, 2010

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    After reading the other comments posted, I was wary of the amount of salt since canned tomatoes have plenty already. I doubled the recipe so I could freeze some and used 3/4t. salt for the double batch which was plenty. Other than that, I followed the recipe exactly and thought it was delicious.
    I love the creamy texture from pureeing but also knowing that it is really healthy.
    Thanks Giada, this is a keeper. Thanks readers for some very good ideas as well.

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  • on January 23, 2010

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    This was so good and very easy to make with things I had on hand. I used greek yogurt as a substitute for the creme fraiche and it was delicious. I also think it would be good with some homemade garlic croutons.

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  • on January 17, 2010

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    I LOVE this recipe! I make it all the time and freeze to take to work for lunch. I add parsley and use vegetable broth instead of chicken for a fully vegetarian soup. For the latest batch, I used 2.5 c broth and 1/2 c red wine. I also omit the creme fraiche. It's delicious every time!

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  • on January 15, 2010

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    The soup is wondeful. I did modify slightly: I added 2chopped turnips that needed to be used soon, 4 cups of regular broth (because of the added turnips, ? cup cream at the end. I had to modify the seasoning to suit my taste and health. It was definitely not bland even though I added NO SALT or red pepper flakes. I decided to add the beans after pureeing (with my immersion blender...much simpler and that turned out to be very nice for texture because the soup was already very thick. Anne-Marie in NC.

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