Hearty Tomato Soup with Lemon and Rosemary

  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Best Tomato Soup Ever

Roasted Tomato Basil Soup

Roasted Tomato Soup

Cream of Fresh Tomato Soup

Quick Creamy Tomato Soup

Easy Tomato Soup and Grilled Cheese Croutons

Main Challenge: Roasted Tomato and Red Chili Soup

Tomato Soup