Name: Hearty Tomato Soup with Lemon and Rosemary
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: italian
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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Hearty Tomato Soup with Lemon and Rosemary

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