This is my go to soup when I want a healthy, fast yet filling soup. The lemon zest and rosemary in this hearty tomato soup give it a really fresh flavor. Cannellini beans make it hearty and rich in protein. Sometimes I use the fire roasted tomatoes to give it a more rustic flavor. This recipe was originally on Everyday Italian, Giada de Laurentiis' show on the Food Network. I altered her recipe a bit and veganized it.
Lemon and Rosemary Tomato Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1-15 oz can cannellin beans, drained and rinsed
- 1-28 oz can of crushed tomatoes
- 3 cups vegetable broth
- 2 teaspoons of fresh rosemary, minced
- 1/4 teaspoon red pepper flakes
- salt and pepper
- 2/3 cup vegan sour cream (I use Tofutti brand)
- zest of one lemon
Saute onion and garlic in olive oil until tender, about five minutes. Add the beans, tomatoes, broth, 1 teaspoon of the rosemary and the red pepper flakes. Bring soup to a boil, then reduce heat and simmer covered for 30 minutes. Puree all or part of the soup. If you don't puree it at least partially, which is what I do, then it won't get that creamy texture. Season with salt and pepper. In a small bowl, combine the sour cream, the remaining 1 teaspoon of rosemary and lemonzest. Serve soup with a dollop of the sour cream mixture on top.
Variations: Substitute plain soy yogurt for the sour cream. Fresh rosemary is best for this recipe but you could use dried, 1/4 teaspoon in the soup and 1/4 in the sour cream. Add croutons.