Tomato Soup With Lemon-Rosemary Cream

By zboni

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

Details

Servings 8

Preparation

Step 1

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.