Hearty Tomato Soup with Lemon and Rosemary

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 08, 2012

    Flag

    Okay couple of things I did differently

    1. I use only 1 carrot ( I found that if I use more than 2 or more it over powers the flavor
    2. I use shallots (2 median size instead of whole onion. (shallots have a much rich flavor
    3. I don't use the can of white beans (less calories I found it delicious and more natural.
    4. I put on 2-3 sun-dried tomatoes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 05, 2011

    Flag

    This is so easy and so delish!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 13, 2011

    Flag

    This was so simple and delicious! I've been searching for an amazing tomato soup recipe, and I finally found it. Personally, I enjoyed the soup on it's own rather than with the creme fraiche. I think the next time I make it I'm going to add some dill and see if that addition makes this soup even better!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.