Hearty Tomato Soup with Lemon and Rosemary

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