Hearty Tomato Soup With Lemon And Rosemary

• 2 tablespoons butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, chopped
• 1 (15 ounce) can white cannellini beans, drained and rinsed
• 1 (28 ounce) can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 2 teaspoons fresh rosemary, minced
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2/3 cup creme fraiche
• 1 lemon, zest of

1. 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.
2. 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.
3. Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
4. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
5. In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche.
6. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche.
7. Serve immediately.

butter, onion, carrots, garlic, white cannellini beans, tomatoes, chicken broth, bay leaf, fresh rosemary, red pepper, salt, fresh ground black pepper, creme fraiche, lemon

Taken from www.food.com/recipe/hearty-tomato-soup-with-lemon-and-rosemary-275111 (may not work)