Chilled Tomato Carrot Soup

Name: Chilled Tomato Carrot Soup
Yield: 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

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By Just A Pinch KitchenCrew

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Ingredients

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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

Step-by-Step

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