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Hearty Tomato Soup with Lemon and Rosemary

4.8(102)

by Giada De Laurentiis·published 2016-11-15

Open original recipe

ItalianMain Dish

Servings

4 servings

Total time

—

Calories / serving

407 kcal

Ingredients (14)

serves

2 tablespoons butterbutter
1 onion, peeled and choppedonion
2 carrots, peeled and choppedcarrot
2 cloves garlic, choppedgarlic
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoestomato
3 cups chicken brothchicken-broth
1 bay leafbay-leaf
1 sprig of fresh rosemary, plus 1 teaspoon, mincedrosemary
1/2 teaspoon red pepper flakesred-pepper-flakes
3/4 teaspoon saltsalt
1/2 teaspoon freshly ground black pepperpepper
2/3 cup creme fraichecreme-fraiche
Zest of one lemonlemon

Instructions (3 steps)

01In 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.
02

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.

03In 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.

Nutrition (per serving)

Calories: 407 kcal
Protein: 17 g
Fat: 16 g
Saturated fat: 9 g
Carbs: 53 g
Fiber: 11 g
Sugar: 16 g
Sodium: 1110 mg
Cholesterol: 40 mg

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Not rich — missing servings, total time, or calories.