Much to not one person's surprise, all I want to make for dinner is soup. The temperature is below 60 officially, so that is where I am at.
But with very hungry roommates, the soup I make has to be hearty.
And on the flip side, it would be nice if it was also healthful. Tomato soup seems to be an easy way to get a vegetable (or is it a fruit?) in my kids. And the secret to actually filling up their tummy's is that this soup also has beans in it that get pureed with the vegetables. It gives it body and thickness that is so comforting.
Then to give it a bit of richness you add a dollop of savory whip cream (which you could leave out to keep it vegan or dairy free or lighter) that takes it from just soup to something that feels elevated and elegant. Lemon and rosemary also give it a bit of freshness that I love.
I have made this soup so many times and every time I wish I made more to keep in the fridge, so double it for more leftovers.
Hearty Tomato Soup with Lemon & Rosemary
Giada's Kitchen 2008
6 to 8 servings
2 Tablespoons unsalted butter
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 (15 oz) can cannellini (white) beans, drained ad rinsed
1 (28 oz) can crushed tomatoes
3 cups chicken stock (vegetable would work too)
1 bay leaf
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup heavy cream
zest of 1 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, stock, 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.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. (note: do this one ladle at a time. Trust me, there will be soup all over your kitchen otherwise. I use an immersion blender, which is even easier) 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 (with a hand mixer). Fold in the lemon zest and the remaining teaspoon of rosemary. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream. Serve immediately.
* Make Ahead: I made this soup the day before and made the cream right before dinner and it was perfect.