Hearty Tomato Soup With Lemon and Rosemary |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Looks yummy for a cold winter evening. (If you can't find creme fraiche locally, mix 1/3 cup of heavy cream with 1/3 cup of sour creme and allow it to come to room temperature) ***I froze the tomato soup, and when I pulled it out of the freezer, I didn't have have the ingredients to make the cream sauce. Instead I chopped some rosemary, zested some lemon, crumbled some bacon, and drizzled a few tablespoons of heavy cream into each bowl. Just as scrumptious. Ingredients:
2 tablespoons butter |
1 onion, peeled and chopped |
2 carrots, peeled and chopped |
2 garlic cloves, chopped |
1 (15 ounce) can white cannellini beans, drained and rinsed |
1 (28 ounce) can crushed tomatoes |
3 cups chicken broth |
1 bay leaf |
2 teaspoons fresh rosemary, minced |
1/2 teaspoon red pepper flakes |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2/3 cup creme fraiche |
1 lemon, zest of |
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.
2. 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.
3. Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
4. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
5. In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
6. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
7. Serve immediately.
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