Ingredients
1/4
cup (1/2 stick) butter
2
carrots, peeled, finely chopped
1/2
tsp dried crushed red pepper
2
28-ounce cans crushed tomatoes with added puree
6
cups canned low-salt chicken broth
3/4
tsp minced fresh rosemary
2
tsp finely grated lemon peel
Directions
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 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.
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