Chilled Tomato Carrot Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Ingredients
- 2 Tbsp
- butter
- 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
- salt
- 1/8 tsp
- pepper
- 1/8 tsp
- nutmeg
- 1 c
- milk
- parsley, chopped
How to Make Chilled Tomato Carrot Soup
- 1In large saucepan, melt butter; add carrots, onion and garlic; cook five minutes.
- 2Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg; bring to a boil.
- 3Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
- 4In electric blender or food processor fitted with metal blade, puree thoroughly in batches.
- 5Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out).
- 6Chill thoroughly, then stir in remaining chopped tomato and sprinkle with parsley.
About Chilled Tomato Carrot Soup
Course/Dish: Cream Soups
Other Tag: Quick & Easy
