TOMATO SOUP WITH LEMON-ROSEMARY CREAM

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Tomato Soup With Lemon-Rosemary Cream image

Make and share this Tomato Soup With Lemon-Rosemary Cream recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 onion, finely chopped
2 carrots, peeled, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dry crushed red pepper
1 bay leaf
2 (28 ounce) cans crushed tomatoes in puree
6 cups canned low sodium chicken broth
1/2 cup whipping cream
3/4 teaspoon minced fresh rosemary
2 teaspoons finely grated lemon peel

Steps:

  • 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 teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper.
  • Stir remaining teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.

Nutrition Facts : Calories 208.9, Fat 13, SaturatedFat 7.5, Cholesterol 35.6, Sodium 373.8, Carbohydrate 20.5, Fiber 4.5, Sugar 1.6, Protein 7.6

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