Chilled Tomato Carrot Soup
1By Just A Pinch KitchenCrew
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Ingredients
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2 Tbspbutter
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1 lbcarrots, peeled and sliced
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1 conion, chopped
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1garlic clove, minced
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8tomatoes, peeled and diced
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1 can(s)chicken broth
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1/2 tspbasil, dried and crushed
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1/2 tspdried thyme, crushed
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1/2 tspsalt
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1/8 tsppepper
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1/8 tspnutmeg
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1 cmilk
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·parsley, chopped
How to Make Chilled Tomato Carrot Soup
- 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.