This hearty tomato soup recipe from Giada is one of my favorite ways to warm up on a cold day. The creamy tomatoes, soft beans, and fragrant rosemary make every spoonful feel like a little moment of happiness. And the hint of lemon zest? It adds a fresh pop of flavor that I love.

It’s a great soup to make ahead since the flavors deepen and taste even better the next day. Serve it with your favorite crusty bread or even some cheesy toast for dipping. It’s simple, cozy, and feels like a comforting hug in a bowl!

Recipe Ingredients

• 2 tbsp unsalted butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped (about 1 cup)
• 2 garlic cloves, chopped
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 2 tsp fresh rosemary, minced, divided
• ½ tsp red pepper flakes
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• ⅔ cup heavy cream
• Zest of 1 lemon

How To Make Giada Hearty Tomato Soup with Lemon and Rosemary

1. Start Cooking the Vegetables: In a large soup pot, melt the butter over medium-high heat. Add the chopped onion, carrots, and garlic, stirring frequently, and cook until the vegetables are softened and fragrant, about 4 minutes.
2. Add the Base Ingredients: Pour in the cannellini beans, crushed tomatoes, chicken broth, bay leaf, 1 teaspoon of rosemary, and the red pepper flakes. Stir everything together well to blend the flavors evenly.
3. Simmer the Soup: Increase the heat to high until the soup starts boiling, then lower the heat to a gentle simmer. Cover the pot and let the soup cook for 30 minutes, allowing the flavors to meld together.
4. Purée the Soup: Carefully remove the bay leaf from the soup. Working in batches, purée the soup in a blender until smooth, then return it to the pot. Keep the soup warm over low heat, stirring occasionally to prevent sticking.
5. Season the Soup: Add salt and black pepper to taste, stirring well to ensure the seasoning is evenly distributed throughout the soup.
6. Prepare the Lemon-Rosemary Cream: In a medium bowl, whip the heavy cream until soft peaks form. Gently fold in the lemon zest and the remaining 1 teaspoon of rosemary, mixing until well combined.

Recipe Tips

• For added flavor, try roasting the carrots and garlic before adding them to the soup; this adds a smoky sweetness that complements the tomatoes and rosemary beautifully.
• Substitute vegetable broth for chicken broth if you want a vegetarian version; it keeps the soup rich without altering the smooth, creamy texture or overall taste.
• For a thicker texture, add a handful of uncooked rice while the soup simmers, as it naturally thickens the broth as it cooks and blends well.
• Adding a pinch of smoked paprika during cooking can enhance the soup’s depth and add a subtle warmth, balancing the tangy tomato flavor perfectly.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Sesame Chicken Noodle Soup
• Giada Spicy Tomato and Lentil Gazpacho
• Giada White Bean and Escarole Soup