Hearty Tomato Soup With Lemon and Rosemary

Recipe by Cook4_6
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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