Tomato Soup with Lemon-Rosemary Cream

Ingredients

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

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 ahe...

View full recipe at Epicurious

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