Spicy Tomato Soup

Ingredients

• Makes 4-6 servings
• 1 TBSP Extra Virgin Olive Oil
• 1/2 Red Onion, chopped
• 3 C chicken or vegetable broth
• 2 carrots, peeled and chopped
• 1 can Navy Beans, rinsed and drained
• 1 28 oz can crushed tomatoes
• 1 sprig rosemary, finely chopped
• 1/2 tsp crushed red pepper
• 1 tsp sea salt
• 1/2 tsp cracked black pepper
• Rosemary Whipped Topping (optional)
• 1 C heavy cream
• 1 TBSP lemon juice
• rosemary (leftover from soup recipe)

Directions

1. In a large stock pot, heat olive oil. Add onions and cook until soft, 3-5 minutes. Add broth, carrots, beans, tomatoes, rosemary (leaving a tiny pinch behind), salt, pepper and red pepper. Bring to a boil, cook until carrots are softened, about 15 minutes. Using an immersion blender, throughly blend soup until thick and creamy. (If you do not have an immersion blender, transfer soup to blender or food processor in batches until all is smooth).
2. In a cold metal bowl, whip heavy cream on high until light and fluffy, about 5 minutes. Slowly add pinch of rosemary and lemon juice until combined.
3. Ladle soup into bowl, top with one teaspoon of whipped cream.
4. The extra tablespoon of whipped topping is not necessary, but adding a real creamy texture to the soup. The extra tablespoon is worth the few extra calories in my book, but if you are really cutting down, leave it out. It is delicious either way!