It’s not that I have something against American cheese on white buttered bread alongside a bowl of Campbell’s tomato soup.
It’s just that when you get the most perfect little loaf of fresh-baked sourdough from your local market, and you realize you have some Gruyère in the fridge, you get to thinkin’.
What do I have on hand to make a tomato soup?
I’ve always got a variety of canned tomatoes on hand, so I went on a recipe hunt. When I stumbled upon Giada’s version with both lemon and rosemary, I was sold. I had plenty of rosemary on hand thanks to my mini garden on my balcony, and lemons can always be found in my kitchen. Cannellini beans offered more healthy protein and heartiness, and there’s nothing like a dollop of crème fraiche to top it all off.
Hearty Tomato Soup with Lemon and Rosemary
Adapted from Giada De Laurentiis
- 2 tablespoons butter {Smart Balance}
- 1 large onion, peeled and chopped
- 4 cloves garlic, chopped
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1-2 sprigs of fresh rosemary, plus 1 tablespoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup crème fraiche {or sour cream}
- Zest of one lemon
In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic and cook until tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 tablespoon 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.
Purée the soup in a blender in batches, or use a hand blender like I did – so convenient. Be sure 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 crème fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary crème fraiche. Serve immediately.
Serves 4.
To make the grilled cheese - I just sliced my sourdough loaf down the middle, buttered both sides, placed some Gruyère inside and grilled it on my Griddler for about 5-10 minutes on medium heat.
Easy peasy. And my standby green salad never hurt anybody, either. Just pour yourself a glass of white wine, and let’s cheers.
To being adults.
I’m positively drooling. Yummm. And I thought I was being clever last night when I mixed red pepper/tomato soup with rotiini and sautéed zucchinis…
On the menu for tomorrow night: 20something cupcakes-style grilled cheese.
kate recently posted..Denver adventures
It’s been wayy too long since I’ve had a grilled cheese and tomato soup. This looks delish!!
Delish……….Love Tomato Soup!!!))))
allglamthings.blogspot.com
My mouth it watering – looks like the perfect comfort meal
Kerstin recently posted..Harvard’s Science and Cooking Seminar
d r o o l i n g. i’ve GOT to make this!
hot damn, those are some eats. meow.
That looks absolutely delish! I heart Gruyère!