Tomato Soup with Lemon-Rosemary Cream

*Adapted from a recipe on Epicurious.com

Ingredients:
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 paprika
1 bay leaf
2 28-ounce cans chopped tomatoes
3 cups low-sodium chicken broth

1/2 cup whipping cream
3/4 teaspoon minced fresh rosemary
2 teaspoons finely grated lemon zest
bread for croutons (or commercially prepared croutons)

Instructions:
1. Melt butter in large, heavy saucepan over medium heat. Add onion, carrots, garlic, thyme, paprika and the bay leaf. Cover; cook until onion is tender, stirring occasionally, about 5 minutes.
2. Add tomatoes and broth. Cover and simmer vegetables 40 minutes.
3. Discard bay leaf. Season with salt and pepper. Cool slightly and transfer to food processor to puree in batches, returning to pan to re-warm prior to serving.
4. Make lemon-rosemary cream: whisk cream, rosemary and 1/2 teaspoon lemon peel in bowl until slightly thickened. Season with salt and pepper.
5. Stir remaining 1 1/2 teaspoons lemon peel into soup.
6. Ladle soup into bowls. Drizzle cream mixture over and serve with toast, crackers or croutons.