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!

Ingredients

4 serv.

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

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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