Hearty Tomato Soup with Lemon and Rosemary
Warm up your soul with this **Hearty Tomato Soup with Lemon and Rosemary**, a comforting recipe that strikes the perfect balance between rich flavors and zesty brightness. This classic tomato soup is elevated with the infusion of fresh rosemary sprigs and a refreshing hint of lemon zest and juice, making it both fragrant and invigorating. The base of sautéed onions, garlic, carrots, and celery adds a robust depth to the puree of ripe, canned tomatoes and hearty vegetable broth. Whether you prefer it silky-smooth by blending or rustic with texture, this soup is customizable and ready in just 50 minutes. For a creamy finish, add a drizzle of heavy cream or top with fresh parsley. Perfect as a starter or paired with crusty bread for a wholesome meal, this recipe serves four and promises to be your new go-to for cozy weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 28 ounces canned whole peeled tomatoes
- 3 cups vegetable broth
- 2 sprigs fresh rosemary sprigs
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon sugar (optional, to taste)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup heavy cream (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, chopped carrot, and celery, and cook for 5-6 minutes until the vegetables are slightly softened.
Pour the canned tomatoes (including their juices) into the pot and break them up with a wooden spoon.
Add the vegetable broth and stir to combine.
Place the rosemary sprigs into the pot and simmer the soup over low-medium heat for 20 minutes, stirring occasionally.
Remove the rosemary sprigs from the pot and discard.
Using an immersion blender, blend the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender, then return it to the pot.
Stir in the lemon zest, lemon juice, sugar (if using), salt, and black pepper. Adjust the seasonings to taste.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Serve the soup warm. Optionally, drizzle a swirl of heavy cream on top and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
