Tomato Soup with Lemon-Rosemary Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Here's the real thing far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch. 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:
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 § teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper. Stir remaining 1§ teaspoons lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and serve.
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