Hearty Tomato Soup | Back Home Again: Hearty Tomato Soup

Monday, January 21, 2013

Hearty Tomato Soup

I love soup. Every fall and winter I make several batches to freeze and take for lunch later on. Since I didn't make a lot of food to freeze for my maternity leave this time, the soup I still had was a lifesaver!

I've been making a big batch of this soup every winter since I first saw it featured on Giada De Laurentis' show Everyday Italian years ago. If you have vegetable haters in your family like I do, it's a great way to sneak them in. My extremely picky 2 year old just loves it.


  • 2 tablespoons butter
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 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
  • 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 (Sour cream will also do - I use Greek yogurt since I don't like either - or you can go without - still just as yummy!)
  • 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.

I do make several substitutions, however. I add 2 cups chicken broth and 1 cup red wine. I feel it enhances the flavor so much when you add it. This time I used Satek Winery's 101 Lakes Red - probably my all-time favorite wine and if you ever happen upon Northeast Indiana, I highly suggest you make a stop and pick some up - but any semi-sweet or semi-dry red will do.
I also add a chopped stalk of celery to the vegetables. Finally, I puree it in my Magic Bullet. I have used an immersion blender like the recipe calls for, but I prefer a smoother soup that what the blender does.


1 comment:

  1. Yea...I think I my ADD kicked in when I noticed there were more thn 5 ingredients - HAHA. Chris loves tomato soup - maybe I'll try it for him some day! :) Or maybe I can convience my SIL to make me a batch...*wink*


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