Gary Hot Pepper Tomato Soup with Lemon-Rosemary Cream

[Guest guest]

Oh man, that sounds like you really heated up the soup.  I couldn't handle it

that hot either LOL

Donna

 

 

The seed is in bloom, will it meet an early doom or survive in a tranquil sea?

Does it face an early end, will it find a real friend, should it be called

humanity? Will creation of man bring death by his hand or will life be his

destiny? The Seed - Rare earth

 

--- On Sat, 2/21/09, Gary Mattingly <gsmattingly wrote:

 

 

Gary Mattingly <gsmattingly

Re: Hot Pepper Tomato Soup with Lemon-Rosemary Cream

 

Saturday, February 21, 2009, 7:23 PM

 

 

 

 

 

 

I tried this. It was great. I added 1/2 tsp of basil.

My wife thought it was okay but that I should cut

all the spices in half. Ah well. Admittedly I used the

dried hot peppers from the garden, thai, chiltepin, pequin,

tasty!

 

Gary

 

____________ _________ _________ __

Granny Mae <gran_mae >

Garlic-Loving- Recipes@gro ups.com; gourmet-garden- of-spicy-

vegetarian- eatin@ s.com

Tuesday, February 17, 2009 3:23:10 PM

[vegetarian_ group] Hot Pepper Tomato Soup with Lemon-Rosemary Cream

 

This soup is rich and creamy.

Mae Jean

 

Hot Pepper Tomato Soup with Lemon-Rosemary Cream

 

1/4 cup butter or margarine

1 onion, finely chopped

2 carrots, peeled, finely chopped

4 garlic cloves, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried crushed red pepper (I add a little more)

1 bay leaf

2 to 3 lbs. tomatoes, mixed varieties, chopped or crushed

1 28 ounce can crushed tomatoes with added puree

6 cups veggie broth

1/2 cup half & half or whipping cream

1/2 cup whipping cream

3/4 teaspoon minced fresh rosemary

1 1/2 teaspoons finely grated lemon peel

 

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. Transfer to blender and pureé to smooth. Return to pan. Season with

salt and pepper. (Can be made 2 days ahead. Cool slightly. Cover; chill. Rewarm

before continuing.) Whisk cream, rosemary and 1/2 teaspoon lemon peel in bowl

until slightly thickened. Season with salt and pepper. Stir remaining 1 teaspoon

lemon peel into soup. Ladle soup into bowls. Drizzle cream mixture over and

serve. Yields 8 servings.