Hearty Tomato Soup with Lemon & Rosemary

According to Raleigh's current temperatures, soup season is nearing its end.  Sigh.

Well, until it's officially and indisputably over (I'm arbitrarily declaring that the cutoff occurs when we reach an 85 degree high temp for the day), I'm still making soup.  I have a few tomato soups that I adore, found here and here, but with the weather warming up and thereby swimsuit season not far behind, I wanted to go for a lighter, altogether healthier soup.  I am one who loves butter and cream, but truly, this soup doesn't need it.

Ok, yes, there is a dollop of something white on top, and I know you're thinking that dollop can't be good for you, right?  Wrong.  It's protein-packed Greek yogurt.  I substituted it for the creme fraiche, and I can't say I felt any sense of loss.  But of course, that doesn't mean I won't opt for creme fraiche the next time...I just happened to have yogurt in the fridge.

This soup is flavorful, satisfying, and healthy.  Though it technically serves four, I shared it with my roommate one night and then had about three more bowlfuls for lunch at work.  I also served it with my latest kitchen shortcut discovery: Fleischman's No Knead Bread Mix.  I'll post my thoughts on the bread tomorrow.

Hearty Tomato Soup with Rosemary & Lemon
slightly adapted from Giada De Laurentiis

Serves 4

2 tablespoons butter
1 medium 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 fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup plain Greek yogurt (or creme fraiche)
zest of one lemon

1. In a large dutch oven, melt the butter over medium-high heat.  Add the onion, carrots, and garlic and cook until vegetables are tender, about 4-5 minutes. 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 heat to low and simmer for 30 minutes, covered.
2. Remove the bay leaf and then puree the soup using an immersion blender (you can also transfer the mixture in batches to a food processor or a blender).  Keep warm over low heat and season with salt and pepper.
3. In a medium bowl, fold the lemon zest and the remaining rosemary into the yogurt.  To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary yogurt.  Serve immediately.