Hearty Tomato Soup with Lemon and Rosemary

Name: Hearty Tomato Soup with Lemon and Rosemary
Yield: 6 to 8 servings
Ingredients: 2 tablespoons unsalted butter; 1 onion, peeled and chopped; 2 carrots, peeled and chopped (about 1 cup); 2 garlic cloves, chopped; 1 (15-ounce) can cannellini (white) beans, drained and rinsed; 1 (28-ounce) can crushed tomatoes; 3 cups chicken broth; 1 bay leaf; 2 teaspoons minced fresh rosemary; 1/2 teaspoon red pepper flakes; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2/3 cup heavy cream; Zest of 1 lemon

December 9, 2011

I made this for an après-ski menu on Everyday Italian. It is quite hearty and the beans give it nice body without making it too thick. The whipped cream garnish is beautiful and becomes even more fragrant as it slowly melts into the soup.

Recipe notes

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