Chunky Tomato Soup

1. 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. Add the beans, tomatoes, broth, bay leaf, 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. Season with salt and pepper.

2. 2

   In a medium bowl fold the lemon zest in to the creme fraiche. Ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.