Hearty Tomato Soup with Lemon and Rosemary

2016-04-04
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

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

Method

Step 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.

Step 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.

Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *