Hearty Tomato Soup with Lemon and Rosemary (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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.
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