Tomato Soup with Lemon-Rosemary Cream

Ingredients

  • ¼ cup (½ stick) butter
  • 2 teaspoons finely grated lemon peel
  • ¾ teaspoon minced fresh rosemary
  • ½ cup whipping cream
  • 6 cups canned low-salt chicken broth
  • 2 28-ounce cans crushed tomatoes with added puree
  • 1 bay leaf
  • + 5 more ingredients
    • ½ teaspoon dried crushed red pepper
    • ½ teaspoon dried thyme
    • 3 garlic cloves, minced
    • 2 carrots, peeled, finely chopped
    • 1 onion, finely chopped

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 ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network