Recipe by Cook4_6
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!
Top Review by Busy Lindsay
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!!
- 29.58 ml butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, chopped
- 425.24 g canwhite cannellini beans, drained and rinsed
- 793.78 g can crushed tomatoes
- 709.77 ml chicken broth
- 1 bay leaf
- 9.85 ml fresh rosemary, minced
- 2.46 ml red pepper flakes
- 3.69 ml salt
- 2.46 ml fresh ground black pepper
- 158.51 ml creme fraiche
- 1 lemon, zest of
Directions See How It's Made
- 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.