Tomato Soup w/ Rosemary Cream

This soup is delicious and of course the cream is optional but the fresh rosemary is a must.

Recipe courtesy of Giada De Laurentiis 

• 2 tablespoons butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, 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 sprig of fresh rosemary, plus 1 teaspoon, minced
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Creme Fraiche, sour cream or heavy cream (optional)

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. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. 

2. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.

3. Remove the bay leaf and puree the soup with an emulsion blender. Season with salt and pepper.

4. In a medium bowl fold in the remaining teaspoon of rosemary to some creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the rosemary creme fraiche. Serve immediately.