Ingredients for Tomato Soup With Lemon Rosemary Cream
- 2 tablespoons butter
- 1 medium onion, finely chopped
- Carrots
- Garlic Cloves
- Dried Thyme
- Dry Crushed Red Pepper
- 1 bay leaf
- Crushed Tomatoes In Puree
- Low Sodium Chicken Broth
- Whipping Cream
- Fresh Rosemary
- 3 teaspoons lemon zest (1 teaspoon + 2 teaspoons)
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How to Make Tomato Soup With Lemon Rosemary Cream
- Melt 2 tablespoons of butter in a heavy large saucepan over medium heat.
- Add 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes; and a pinch of salt.
- Cover the saucepan and cook until the onion is tender, stirring occasionally, about 5 minutes.
- Add 28 ounces (1 28-oz can) of crushed tomatoes, 4 cups of vegetable broth, and 1 bay leaf.
- Cover and simmer for 40 minutes, stirring occasionally.
- Remove the bay leaf and discard.
- Season the soup with salt and freshly ground black pepper to taste.
- (Optional: This soup can be made 2 days ahead. Cool slightly, cover, and chill. Rewarm before continuing.)
- In a separate bowl, whisk together 1/2 cup heavy cream, 1 tablespoon fresh rosemary, finely chopped, and 1 teaspoon lemon zest until slightly thickened.
- Season the cream mixture with salt and pepper to taste.
- Stir 2 teaspoons of additional lemon zest into the soup.
- Ladle the soup into bowls.
- Drizzle the lemon rosemary cream over the soup and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
37g
Carbs
6g
