Tomato Soup with Lemon-Rosemary Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 onion, finely chopped
- 1/2 cup whipping cream
- 1/2 teaspoon dried crushed red pepper
- 3 garlic cloves, minced
- 1/4 cup (1/2 stick) butter
- Carbohydrate 21 g(7%)
- Cholesterol 32 mg(11%)
- Fat 12 g(19%)
- Fiber 5 g(18%)
- Protein 8 g(15%)
- Saturated Fat 7 g(35%)
- Sodium 440 mg(18%)
- Calories 202
Preparation 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.
Preparation 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.
