Prep 15 mins
Cook 45 mins
I saw this prepared on Food Network today and thought I'd post it to try later. 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!
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, chopped
- 1 (15 ounce) canwhite 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
- 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.
This soup is delicious and hearty! It is very flaroval and the lemon zest in the cream topping give it such a unique taste. If you can't find creme frece you could use sour cream or make whipped cream (unsweetened of course). Yum!!