Hearty Tomato Soup with Lemon and Rosemary

• 2 tablespoons unsalted butter
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped (about 1 cup)
• 2 garlic cloves, chopped
• 1 (15-ounce) can cannellini (white) beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 3 cups chicken broth
• 1 bay leaf
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup heavy cream
• Zest of 1 lemon

1. In a large soup pot, melt the butter over medium-high heat.
2. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
3. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon of the rosemary, and the red pepper flakes.
4. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
5. Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.
6. Return the soup to the soup pot and keep warm over low heat.
7. Season with salt and pepper.
8. In a medium bowl, whip the cream to soft peaks.
9. Fold in the lemon zest and the remaining tea spoon of rosemary.
10. To serve, ladle the soup into bowls and dollop each bowl with the lemon-rosemary whipped cream.
11. Serve immediately.

unsalted butter, onion, carrots, garlic, cannellini, tomatoes, chicken broth, bay leaf, fresh rosemary, red pepper, salt, freshly ground black pepper, heavy cream, lemon

Taken from www.epicurious.com/recipes/food/views/hearty-tomato-soup-with-lemon-and-rosemary-376540 (may not work)