Hearty Tomato Soup with Lemon and Rosemary

Warm up your soul with this **Hearty Tomato Soup with Lemon and Rosemary**, a comforting recipe that strikes the perfect balance between rich flavors and zesty brightness. This classic tomato soup is elevated with the infusion of fresh rosemary sprigs and a refreshing hint of lemon zest and juice, making it both fragrant and invigorating. The base of sautéed onions, garlic, carrots, and celery adds a robust depth to the puree of ripe, canned tomatoes and hearty vegetable broth. Whether you prefer it silky-smooth by blending or rustic with texture, this soup is customizable and ready in just 50 minutes. For a creamy finish, add a drizzle of heavy cream or top with fresh parsley. Perfect as a starter or paired with crusty bread for a wholesome meal, this recipe serves four and promises to be your new go-to for cozy weeknight dinners.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 28 ounces canned whole peeled tomatoes
• 3 cups vegetable broth
• 2 sprigs fresh rosemary sprigs
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon sugar (optional, to taste)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup heavy cream (optional, for garnish)
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, chopped carrot, and celery, and cook for 5-6 minutes until the vegetables are slightly softened.

Step 4

Pour the canned tomatoes (including their juices) into the pot and break them up with a wooden spoon.

Step 5

Add the vegetable broth and stir to combine.

Step 6

Place the rosemary sprigs into the pot and simmer the soup over low-medium heat for 20 minutes, stirring occasionally.

Step 7

Remove the rosemary sprigs from the pot and discard.

Step 8

Using an immersion blender, blend the soup until smooth. Alternatively, work in batches to blend the soup in a countertop blender, then return it to the pot.

Step 9

Stir in the lemon zest, lemon juice, sugar (if using), salt, and black pepper. Adjust the seasonings to taste.

Step 10

Simmer the soup for an additional 5 minutes to allow the flavors to meld together.

Step 11

Serve the soup warm. Optionally, drizzle a swirl of heavy cream on top and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(1883.5g)

Amount per serving	% Daily Value*
Calories	1043.2

Total Fat 57.6g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 4.8g
Cholesterol 67.0mg	0%
Sodium 3993.4mg	0%
Total Carbohydrate 119.2g	0%
Dietary Fiber 27.7g	0%
Total Sugars 58.6g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 386.2mg	0%
Iron 10.0mg	0%
Potassium 3289.3mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 8.6%

Carbs: 43.8%