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Hearty Tomato Soup

Hearty Tomato Soup
Here in Southern California, the winter days are surprisingly chilly!  We are in the high desert where I quickly learned that we get the “extreme weather” of SoCal, meaning our summers are hot and our winters are cold.  Southern Californians do not know what cold is compared to the Midwest winters we recently left behind.  Even so, I am cold so I still look forward to finding recipes that can warm my veins.

Hearty Tomato Soup2This soup comes from one of Giada De Laurentiis’ cookbooks, Giada’s Kitchen.  If you make this, do not expect a smooth tomato soup as this one is more gritty, but in a good way.  The beans thicken it up and the red pepper flakes give it a welcoming spiciness.  Next time I will likely cut down on the rosemary and maybe add some cheese.  Giada serves each bowl with a garnish of lemon and rosemary whipped cream, that I didn’t especially like.  I’ll include it in the recipe below, and it is pictured above, but I will leave it off my soup in the future.  And, Judah?  He ate this right up!

On another (way off the side) note, did anyone watch the Bears vs Seahawks game yesterday?  It sure looked like the crazy shirtless fans could’ve used some of this soup to warm them up! Judah wore his Bears shirt to church and we had to record the game (since it started and ended by the time we got home) but we are super excited for next week’s game!  We can’t believe how close they are in getting to the Super Bowl!  Woot!  :)  I’m curious, who of my readers are Bears fans??

Hearty Tomato Soup

Printable Recipe

Yield: 6 to 8 servings

For the soup:
2 Tablespoons unsalted butter
1 onion, chopped
2 carrots, peeled and chopped (about 1 cup)
2 garlic cloves, chopped
1 (15-ounce) can cannellini (white) beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
1 bay leaf
1/2 to 1 teaspoon minced fresh rosemary
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the optional whipped cream garnish:
2/3 cup heavy cream
Zest of 1 lemon
1 teaspoon minced rosemary

Melt the butter over medium-high heat in a large pot.  Sauté the onion, carrots and garlic until tender, about 4 minutes. Stir in the beans, tomatoes, broth, bay leaf, 1/2 to 1 teaspoon of the rosemary, and the red pepper flakes.  Raise heat to high and bring to a boil.  Once boiling, cover and reduce to low heat.  Simmer for 30  minutes.

Remove and discard the bay leaf.  Using a blender or food processor, purée the soup in batches.  Return soup to the pot and keep warm over low heat.  Season with salt and pepper.

Optional Whipped Cream Topping: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.  Fold in the lemon zest and rosemary.  Dollop onto each bowl of soup.  Serve immediately.

Source:  Giada’s Kitchen by Giada De Laurentiis

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Comments

  1. Yum! I love the idea of thickening tomato soup with beans. Sounds like another way to sneak some in a meal and have my husband enjoy it. ;)

    Oh, and we are SO EXCITED for next week’s game! Lifelong Bears fans here. I can’t believe it…Bears/Packers for the trip to the Superbowl. It’s going to be CRAZY!

  2. Looks super yummy–I’m in those frigid midwest temps you left behind, so this is perfect!

  3. I love tomato soup! :) Can’t wait to make this!

  4. This looks so yummy and I was wondering how it would fit into my current diet. Just out of curiosity, I plugged it into the calorie counter app on my phone and there’s only 162 calories per serving (if you’re counting it as 8 total servings, and I left out the whipped cream topping) Anyway, it’s totally going on my menu for next week! Can’t wait to try it!

  5. Are you from Chicago? Love the Bears! Oh, and this soup looks awesome!

    • Hi Sara,

      We just moved from Chicago to Southern California. I grew up in Michigan and Ben in Maryland, but we lived in Chicago since we’ve been married. It’s where we built our family, so it is ‘home’ to us! :)

      -Nikki

  6. YES! It’s funny that you posted this, as I told my daughter I was going to make her some tomato soup tomorrow. The problem is that hte recipes I use all have milk and I can’t hae that, so I was pretty excited to see that this one is thickened with bean puree. AND I have some basil that needs to be used asap. Perfect!

    It doesn’t matter where you live – winter is soup season.

  7. Tomato Soup has always been one of my favorites, but I have never made it homemade!! *hangs head in shame*

    This looks AMAZING…so much better than the canned stuff.

  8. I’ve always loved Tomato soup.

  9. Hey Nikki, as always love this blog. I was curious, have you ever participated in a blog hop? We’d love it if you came and checked ours out on Friday, the theme is Favorite Soups, this one above is perfect! Anyway, it’s a great way to get some link love.

    Hope to see you there Friday! Take care,

    Sarah
    Editor
    RecipeLion.com
    blog.recipelion.com

  10. Looks delicious. I like the addition of the beans — cool idea.

  11. This photo alone makes me want this soup and it’s only 8am here!!! YUMMY!

  12. Wow, this looks great. I find Giada goes heavy on the rosemary also. I would put a spoonful of plain yogurt or sourcream in the soup instead of the whipped cream. Thanks for sharing.

  13. We’re Bears fans right along with you! GO BEARS!!

  14. This looks yummy! You should consider sharing it with a few more folks over at the weekly Saturday Decidedly Healthy or Horridly Decadent blog hop.

    http://ceodraiocht.wordpress.com/decidedly-healthy-or-horridly-decadent-blog-hop/

    Maggie

  15. innasinventions says:

    Wow, this looks so warm and thick and delicious! Perfect for a snowy day (like today here).

  16. Hi Nikki — Just found your blog today after making my own tomato “bisque”. Love the bean idea!!! Where in Chicago were you from? My extended family is from Winnetka, but we recently returned “home” to Kansas City from L.A. Loved SoCal, love midwest cost of living! I’ll be back! http://healthnutfoodie.blogspot.com

    • Hi Katie!

      We lived in Wheaton while Ben was working on his PhD at Wheaton College. I’m originally from Michigan and he’s originally from Maryland…so no family in the Chicago area. But, one of my best friends grew up in Winnetka and now lives in LA. Her family recently moved to Glenview (next to Winnetka). I bet they know your family. :)

      Checked out your blog and you have a very inspirational story. Keep doing what you’re doing girl!

      -Nikki

  17. Wow, savory whipped cream. Love it! <3 I'm so trying this.

  18. I made this last night as soup and sandwich dinner with BLT’s. It was delicious. I have been off soup because while I love the convenience of the canned, I don’t care for the artificial taste or the sodium levels. This was a great alternative and instead of the whipped cream I mixed in a little leftover sour cream. Yum! It was even better today heated up with a tuna melt for lunch. Thank you!

  19. Wow, this looks heavenly. Even though it’s starting to warm up, I find myself craving soups… I’ll have to give this one a whirl before it gets to be too hot outside!

    -Molly, kitchendeavor.wordpress.com

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