Heartytomatosoupwithlemonandrosemary Recipes

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TOMATO & ROSEMARY SOUP

Make and share this Tomato & Rosemary Soup recipe from Food.com.

Provided by English_Rose

Categories     Beans

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9



Tomato & Rosemary Soup image

Steps:

  • Heat the oil in a large saucepan and cook the onion over a low heat until softened. Add the garlic, rosemary and tomato paste and continue cooking for a further minute.
  • Place the tomatoes and broth into the saucepan, bring to the boil and then cover and simmer for 15 minutes.
  • Add the beans and cook for another 5 minutes.
  • Blend or liquidize the soup until smooth, reheat and garnish with sprinkling of black pepper.

2 tablespoons sunflower oil
2 onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons rosemary, roughly chopped
2 tablespoons tomato paste
2 1/4 lbs fresh tomatoes, cut into quarters
4 1/4 cups vegetable broth
2 (14 ounce) cans cannellini beans, drained
fresh ground black pepper

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14



Hearty Tomato Soup with Lemon and Rosemary image

Steps:

  • 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.

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

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

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.

Yield 6 to 8 servings

Number Of Ingredients 14



Hearty Tomato Soup with Lemon and Rosemary image

Steps:

  • 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 of the rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
  • Purée the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper.
  • In a medium bowl, whip the cream to soft peaks. Fold in the lemon zest and the remaining tea spoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately.

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

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