Chilled Tomato Carrot Soup

Chilled Tomato Carrot Soup Recipe

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  • 2 Tbsp
  • 1 lb
    carrots, peeled and sliced
  • 1 c
    onion, chopped
  • 1
    garlic clove, minced
  • 8
    tomatoes, peeled and diced
  • 1 can(s)
    chicken broth
  • 1/2 tsp
    basil, dried and crushed
  • 1/2 tsp
    dried thyme, crushed
  • 1/2 tsp
  • 1/8 tsp
  • 1/8 tsp
  • 1 c
  • ·
    parsley, chopped

How to Make Chilled Tomato Carrot Soup


  1. In large saucepan, melt butter; add carrots, onion and garlic; cook five minutes.
  2. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg; bring to a boil.
  3. Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
  4. In electric blender or food processor fitted with metal blade, puree thoroughly in batches.
  5. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out).
  6. Chill thoroughly, then stir in remaining chopped tomato and sprinkle with parsley.

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About Chilled Tomato Carrot Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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