Name: Tomato Soup with Lemon-Rosemary Cream
Yield: Makes 8 servings
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

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

Recipe notes

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Recipe notes

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