Tomato Soup with Lemon-Rosemary Cream

By: Janice Thomas, Savory Spoon Cooking School


  • 1/4 cup butter
  • 1 onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper, fried
  • 1 bay leaf
  • 2-28 ounce cans crushed tomatoes with added puree
  • 6 cups canned chicken broth
  • 2 teaspoons finely grated lemon peel, divided
  • 1/4 cup whipping cream
  • 1/4 cup Crave Brothers Farmstead Classics Mascarpone
  • 3/4 teaspoon minced fresh rosemary
  • 1 cup heirloom tomatoes, chopped fine
  • Crave Farmstead Cheese Farmer’s Rope-made into cheese knots (peel strings from rope and tie into little knots)


In heavy large soup kettle, melt butter 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 40 minutes.  Discard bay leaf.  Season with salt and pepper.  Stir 1 1/2 teaspoons lemon peel into soup.  In a small bowl, whisk cream, mascarponerosemary and 1/2 teaspoon remaining lemon peel until slightly thickened.  Ladle soup into bowls.  Drizzle cream mixture over the soup.  Spoon fresh chopped tomatoes and a cheese knot into soup.  Serve immediately.


Yield:  8 servings




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