Best 4 Hearty Tomato Soup With Lemon And Rosemary Recipes

In the realm of comforting and flavorful soups, few can rival the classic pairing of tomatoes, lemon, and rosemary. This hearty tomato soup embodies the essence of this harmonious trio, promising a symphony of flavors that will warm your soul on a chilly day. With its rich tomato base, vibrant citrus notes, and earthy herbal accents, this soup is an invitation to culinary bliss. Whether you're seeking a quick and easy weeknight meal or a special dish to impress dinner guests, this recipe will guide you through the steps of creating a culinary masterpiece that will leave your taste buds dancing with joy.

Here are our top 4 tried and tested recipes!

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

Hearty Tomato Soup With Lemon and Rosemary image

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

Ingredients

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

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

HEARTY TOMATO SOUP

Hearty Tomato Soup image

Learn how to prepare this hearty and easy Tomato soup. This traditional tomato soup is, by far, one of the easiest and most rewarding soup recipes out there. The Soup has a delicate consistency and it is a great addition to a healthy living Add parsley for an extraordinary flavor! Learn more about our recipes at onthecuttingfloor.com

Provided by Daniela G.

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 medium size tomatoes
1 medium size red onion
1 1/2 cups vegetable broth
1 teaspoon flour
2 tablespoons margarine
1/4 cup cheddar cheese
1/4 cup parsley
2 cloves or 2 garlic
1/2 teaspoon salt and pepper, to taste

Steps:

Cut each tomato into four pieces.
Slice the onion thinly.
Add margarine to a medium size saucepan and let it melt at medium heat.
After that, add the onion and the tomatoes to the saucepan and cook for about 5 min.
Sprinkle salt and pepper to taste.
When the onions are cooked, add the 1 small teaspoon of flour and mix well, cook it for 2 more minutes.
Now, slowly add the vegetable broth to the mixture and whisk to avoid lumps on the soup.
Let it boiled and reduce the heat to simmer for 15 minutes.
Add half of the parsley leaves to the soup and pour it to your food processor, and liquefy it.
Pour the soup again to your sauce pan and add the cheese.
If you wish, place 3 to 4 parsley leaves to the top of the soup for decoration.

TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Tomato Soup with Lemon-Rosemary Cream image

Categories Soup/Stew Dairy Garlic Onion Tomato Sauté Dinner Lunch Lemon Rosemary Spring Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup (1/2 stick) butter
1 onion, finely chopped
2 carrots, peeled, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 bay leaf
2 28-ounce cans crushed tomatoes with added puree
6 cups canned low-salt chicken broth
1/2 cup whipping cream
3/4 teaspoon minced fresh rosemary
2 teaspoons finely grated lemon peel

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.

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY

Hearty Tomato Soup with Lemon and Rosemary image

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

Ingredients

2 tablespoons unsalted butter
1 onion, peeled and chopped
2 carrots, peeled and chopped (about 1 cup)
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
2 teaspoons minced fresh rosemary
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup heavy cream
Zest of 1 lemon

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.

Tips:

Use ripe, flavorful tomatoes. This will give your soup the best flavor. If you can, use fresh tomatoes from the garden or farmers market. Otherwise, look for canned tomatoes that are packed in tomato juice, not water.
Roast the tomatoes before adding them to the soup. Roasting the tomatoes intensifies their flavor and gives them a slightly smoky taste. To roast the tomatoes, simply toss them with a little olive oil and salt, and then roast them in a preheated oven at 425 degrees Fahrenheit for about 30 minutes, or until they are softened and slightly browned.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is made with real ingredients and has a rich flavor. You can use chicken broth, vegetable broth, or beef broth, depending on your preference.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little heat.
Garnish the soup with fresh herbs. Fresh herbs add a pop of color and flavor to your soup. Some good options include basil, oregano, and thyme.

Conclusion:

This hearty tomato soup is a delicious and easy-to-make meal that is perfect for a cold winter day. The roasted tomatoes give the soup a rich and smoky flavor, and the lemon and rosemary add a bright and refreshing touch. Serve the soup with a side of crusty bread or crackers for a complete meal.