Rainy Day Recipe: Hearty Tomato Soup with Lemon and Rosemary

Since it's yuck and drizzly outside and winter (or whatever version of winter TX gets) is just around the corner, I wanted to share my favorite soup recipe that is PERFECT for days like this.

(It's actually Giada's recipe stolen from The Food Network)

Hearty Tomato Soup with Lemon and Rosemary

• 2 tablespoons butter
• 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.

*Sidenote*
I don't puree it because I like it a little chunky. Soooo good. And--the rosemary makes it smell JUST like a Christmas tree. I'm not even a big tomato fan, but I LOVE this soup.