Tomato Soup with Lemon Rosemary Cream
Warm your soul with this velvety Tomato Soup with Lemon Rosemary Cream, a comforting yet elegant twist on the classic favorite. Bursting with the natural sweetness of ripe tomatoes, sautéed aromatics, and a hint of earthy rosemary, this soup is pureed into a silky perfection and enriched with a swirl of heavy cream. What sets this recipe apart is the dollop of tangy lemon rosemary cream on top, infusing bright citrusy notes and a fragrant herbaceous finish into every spoonful. Perfect for cozy nights or as a gourmet starter, this vegetarian delight is quick to prepare and ideal for making ahead. Garnish with fresh parsley for a pop of color, and pair it with crusty bread for a satisfying meal. Indulge in this irresistible fusion of flavors today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 28 ounces canned whole peeled tomatoes
- 4 cups vegetable broth
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 0.5 teaspoons fresh rosemary, finely chopped
- 1 teaspoon lemon zest
- 0.25 cups sour cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Pour in the canned whole peeled tomatoes (including their juice) and use a spoon or potato masher to break them down into smaller chunks.
Add the vegetable broth, sugar, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, allowing the flavors to meld together.
Using an immersion blender (or transferring the soup in batches to a countertop blender), puree the soup until smooth. Be cautious of hot splatters.
Return the pureed soup to low heat and stir in the heavy cream. Taste and adjust salt and pepper as needed.
To prepare the lemon rosemary cream, combine the sour cream, lemon zest, and chopped fresh rosemary in a small bowl. Mix well.
Ladle the tomato soup into bowls and spoon a dollop of the lemon rosemary cream on top of each serving.
Garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 5935 mg | 258% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 73.3 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4376 mg | 93% | |
*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.
