Hearty Tomato Soup w/ Lemon & Rosemary
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Hearty Tomato Soup w/ Lemon & Rosemary
| Wed, 01-09-2008 - 1:53pm |
Making this for dinner tonite--I'll post a review later. I'll probably drain some FF plain yogurt to sub for the creme fraiche, since I forgot to look for it at the store...
REVIEW: This was really good! Instead of pureeing it in the blender, I just used a stick blender right in the pot (that's how she did it on the show). And the lemon/rosemary yogurt really adds a great flavor. I'm glad there were 4 servings left over!
Hearty Tomato Soup with Lemon and Rosemary
Recipe courtesy of Giada De Laurentiis
Show:
Everyday Italian
Episode:
Apres Ski
2 tablespoons butter (sub olive oil)
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche
Zest of one lemon
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.
Edited 1/9/2008 9:01 pm ET by dana828




This looks great.
I made this yesterday and wow was it fantastic.
you could do this sans carrots and maybe less beans for phase 1 right?