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
Instructions:
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 1 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.
From Bon Appétit, March 2000 (epicurious.com)
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