HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY
I saw this prepared on Food Network today and thought I'd post it to try later. Looks yummy for a cold winter evening! (If you can't find creme fraiche locally, mix 1/3 cup of heavy cream with 1/3 cup of sour creme and allow it to come to room temperature) ***I froze the tomato soup, and when I pulled it out of the freezer, I didn't have have the ingredients to make the cream sauce. Instead I chopped some rosemary, zested some lemon, crumbled some bacon, and drizzled a few tablespoons of heavy cream into each bowl. Just as scrumptious!
Provided by Cook4_6
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 397.6, Fat 22.9, SaturatedFat 13.4, Cholesterol 69.6, Sodium 1661, Carbohydrate 38.1, Fiber 10.9, Sugar 5.2, Protein 14.1
CREAMY TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
TOMATO SOUP WITH LEMON-ROSEMARY CREAM
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.
CREAM OF TOMATO SOUP
Old fashioned easy to make creamy tomato soup that will warm your heart.
Provided by Julie Parton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 5.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 3.5 g, Sodium 494.4 mg, Sugar 10.3 g
TOMATO SOUP WITH LEMON-ROSEMARY CREAM
Make and share this Tomato Soup With Lemon-Rosemary Cream recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients.
- Cover; cook until onion is tender, stirring occasionally, about 5 minutes.
- Add tomatoes and broth. Cover and simmer vegetables 40 minutes.
- Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly.
- Cover; chill. Rewarm before continuing.)
- Whisk cream, rosemary and teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper.
- Stir remaining teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.
Nutrition Facts : Calories 208.9, Fat 13, SaturatedFat 7.5, Cholesterol 35.6, Sodium 373.8, Carbohydrate 20.5, Fiber 4.5, Sugar 1.6, Protein 7.6
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
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.
ROSEMARY TOMATO LEEK SOUP
I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.
Provided by LUNACITY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
- Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
- Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g
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