Hearty Tomato Soup

Print Yum Hearty tomato soup Total Time: 40 minutes A brilliant stomach…

Hearty tomato soup

Total Time: 40 minutes

Hearty tomato soup

A brilliant stomach warmer and best friend to a piece of thick, crusty rye bread!


  • 2 TBSP butter
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 1 (28 oz.) can crushed tomatoes
  • 3 c. chicken broth (can use vegetable broth)
  • 1 bay leaf
  • 1 sprig of fresh rosemary, plus 1 tsp., minced
  • 1 tsp. red pepper flakes
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2/3 c. Greek yogurt
  • Zest of one lemon
  • Additional rosemary and lemon zest, for garnish


  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.
  2. 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.
  3. Puree the soup with an immersion blender or in a regular 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.
  4. In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup Greek yogurt.
  5. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary yogurt. garnish with a small amount of additional lemon zest and rosemary, if desired. Serve immediately.
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