Hearty Tomato Soup with Lemon and Rosemary

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 28 ounce canned tomatoes crushed canned
• 15 ounce .5 can cannellini beans white drained and rinsed canned ()
• 2  carrots peeled chopped
• 3 cups chicken broth 
• 0.7 cup crème fraîche 
• 1 sprig rosemary fresh minced
• 2 cloves garlic chopped
• 1  lemon zest 
• 1  onion peeled chopped
• 0.5 teaspoon pepper flakes red
• 0.8 teaspoon salt 

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. In a large soup pot, melt the butter over medium-high heat.
2. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
3. 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.
4. 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.
5. 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.
6. Serve immediately.