Tomato Soup With Lemon-Rosemary Cream

Tomato Soup With Lemon-Rosemary Cream
Tomato Soup With Lemon-Rosemary Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    cup (1/2 stick) butter

  • 1

    onion, finely chopped

  • 2

    carrots, peeled, finely chopped

  • 3

    garlic cloves, minced

  • 1/2

    teaspoon dried thyme

  • 1/2

    teaspoon dried crushed red pepper

  • 1

    bay leaf

  • 2

    28-ounce cans crushed tomatoes with added puree

  • 6

    cups canned low-salt chicken broth

  • 1/2

    cup whipping cream

  • 3/4

    teaspoon minced fresh rosemary

  • 2

    teaspoons finely grated lemon peel

Directions

Melt butter in heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer vegetables 40 minutes. Discard bay leaf. Season with salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm before continuing.) Whisk cream, rosemary and 1 teaspoons lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1 teaspoon lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

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