Hearty Tomato Soup With Lemon and Rosemary

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!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1  onion, peeled and chopped
• 2  carrots, peeled and chopped
• 2  garlic cloves, chopped
• 1 (15 ounce) can  white 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

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.
2. 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.
3. Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
4. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
5. In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
6. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
7. Serve immediately.