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creamy tomato soup recipe

Creamy Tomato Soup with Lemon-Rosemary Cream

This velvety tomato soup balances rich, savory elements with bright, acidic notes for the ultimate comfort food experience. Butter-softened vegetables create a luxurious base, while the aromatic lemon-rosemary cream swirled on top transforms this everyday soup into something truly memorable.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon Dry crushed red pepper
  • 2 Carrots peeled and finely chopped
  • 6 cups Low sodium chicken broth
  • 1/4 cup Butter
  • 3 Garlic cloves minced
  • 2 cans Crushed tomatoes in puree 28 ounce each
  • 1 Bay leaf
  • 1 Onion finely chopped
  • 1/2 teaspoon Dried thyme
  • 1/2 cup Whipping cream
  • 3/4 teaspoon Fresh rosemary minced
  • 2 teaspoons Lemon peel finely grated, divided
  • Salt and pepper to taste

Equipment

  • Large heavy saucepan
  • Small bowl
  • Whisk

Method
 

  1. Melt butter in a large heavy saucepan over medium heat.
  2. Add onion, carrots, garlic, dried thyme, crushed red pepper, and bay leaf. Cover and cook until onion is tender, about 5 minutes, stirring occasionally.
  3. Add crushed tomatoes and chicken broth. Bring to a simmer, cover, and cook for 40 minutes to allow flavors to meld.
  4. Remove bay leaf and season soup with salt and pepper to taste.
  5. In a small bowl, whisk together whipping cream, minced rosemary, and 1 teaspoon of lemon peel until slightly thickened. Season with salt and pepper.
  6. Just before serving, stir the remaining 1 teaspoon of lemon peel into the soup.
  7. Ladle soup into bowls and drizzle the lemon-rosemary cream over top.

Notes

This soup can be made ahead and refrigerated for up to two days. Simply rewarm before serving. For a vegetarian version, substitute vegetable broth for the chicken broth. The lemon-rosemary cream is what makes this soup special, but if you prefer a dairy-free option, coconut cream or cashew cream works well as alternatives.
For a complete meal, serve with a grilled cheese sandwich on sourdough bread or warm crusty bread for dipping. A simple green salad with lemon vinaigrette makes an excellent accompaniment to cut through the richness of the soup.