Tomato Soup with Lemon Rosemary Cream

Warm your soul with this velvety Tomato Soup with Lemon Rosemary Cream, a comforting yet elegant twist on the classic favorite. Bursting with the natural sweetness of ripe tomatoes, sautéed aromatics, and a hint of earthy rosemary, this soup is pureed into a silky perfection and enriched with a swirl of heavy cream. What sets this recipe apart is the dollop of tangy lemon rosemary cream on top, infusing bright citrusy notes and a fragrant herbaceous finish into every spoonful. Perfect for cozy nights or as a gourmet starter, this vegetarian delight is quick to prepare and ideal for making ahead. Garnish with fresh parsley for a pop of color, and pair it with crusty bread for a satisfying meal. Indulge in this irresistible fusion of flavors today!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 28 ounces canned whole peeled tomatoes
• 4 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.5 cups heavy cream
• 0.5 teaspoons fresh rosemary, finely chopped
• 1 teaspoon lemon zest
• 0.25 cups sour cream
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Pour in the canned whole peeled tomatoes (including their juice) and use a spoon or potato masher to break them down into smaller chunks.

Step 4

Add the vegetable broth, sugar, salt, and black pepper. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, allowing the flavors to meld together.

Step 6

Using an immersion blender (or transferring the soup in batches to a countertop blender), puree the soup until smooth. Be cautious of hot splatters.

Step 7

Return the pureed soup to low heat and stir in the heavy cream. Taste and adjust salt and pepper as needed.

Step 8

To prepare the lemon rosemary cream, combine the sour cream, lemon zest, and chopped fresh rosemary in a small bowl. Mix well.

Step 9

Ladle the tomato soup into bowls and spoon a dollop of the lemon rosemary cream on top of each serving.

Step 10

Garnish with chopped fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2431.5g)

Amount per serving	% Daily Value*
Calories	1523.4

Total Fat 90.3g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 148.8mg	0%
Sodium 5934.7mg	0%
Total Carbohydrate 155.0g	0%
Dietary Fiber 36.4g	0%
Total Sugars 73.3g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 532.2mg	0%
Iron 12.1mg	0%
Potassium 4376.0mg	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: 52.3%

Protein: 7.8%

Carbs: 39.9%