Every time I make a recipe from Giada De Laurentiis, it’s incredible. This is a soup recipe of hers that both B and I loved. The cannellini beans made it really filling, and the rosemary added a nice flavor. Dipping my grilled cheese panini into this soup was seriously delicious. Not exactly 90 degree August food…but I couldn’t have grilled cheese without tomato soup, could I? And it did make me look forward to all of the yummy fall foods that are just around the corner.
Rosemary Tomato Soup
Source: Food Network, Giada De Laurentiis’ Hearty Tomato Soup
I only made some really minor changes to the original recipe (notably leaving off the creme fraiche and lemon topping). Here’s the recipe as I used it.
Extra virgin olive oil
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth (or vegetable, to keep the dish vegetarian)
1 bay leaf
1 sprig of fresh rosemary, minced, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
salt and pepper
1. In a large pot, add the extra virgin olive oil over medium 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.
2. 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.
3. Serve the soup with minced rosemary on top.
