TOMATO SOUP WITH LEMON-ROSEMARY CREAM

Tomato Soup With Lemon-Rosemary Cream image

Provided by dicentra

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