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Hearty Tomato Soup with Lemon and Rosemary

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Member since 2007

Serves 8 | Prep Time 10 min. | Cook Time 30 min.


2 Tbls. unsalted butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
1 (15 oz.) can of cannelini beans, drained and rinsed
1 (28 oz.) can of crushed tomatoes
3 cups chicken broth
1 bay leaf
2 tsp. minced fresh rosemary
1.4 tsp. red pepper flakes
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
2/3 c. heavy cream
and (wait for it!) the zest of 1 lemon

In a large soup pot, melt butter.

Add onion, carrot, and garlic and cook until tender, about 4 minutes.

Add tomatoes, broth, beans, bay leaf, red pepper flakes, and half of rosemary.

Bring to a boil, reduce to a simmer, and cook covered for 30 minutes.

Puree in batches in a food processor or blender (be careful not to fill it more than halfway, since hot liquid expands and will explode all over you and your kitchen, just FYI :)).

Return to pot to keep warm and season with salt and pepper ( I doubled the salt and pepper here, it needed it!).

(Now I skipped this part since I didn't have any heavy cream, but you can use a dab of sour cream instead!) Whip cream until soft peaks form.

Fold in lemon zest and rosemary. Ladle soup into bowls and top with cream.

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