chilled tomato carrot soup

Name: Chilled Tomato Carrot Soup
Yield: 6
Ingredients: 2 tablespoon(s) butter; 1 pound(s) carrots, peeled and sliced; 1 cup(s) onion, chopped; 1 - garlic clove, minced; 8 - tomatoes, peeled and diced; 1 can(s) chicken broth; 1/2 teaspoon(s) basil, dried and crushed; 1/2 teaspoon(s) dried thyme, crushed; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/8 teaspoon(s) nutmeg; 1 cup(s) milk; - parsley, chopped

9 Pinches

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yield 6 serving(s)

Ingredients

2 tablespoons butter
1 pound carrots, peeled and sliced
1 cup onion, chopped
1 - garlic clove, minced
8 - tomatoes, peeled and diced
1 can chicken broth
1/2 teaspoon basil, dried and crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1 cup milk
- parsley, chopped

How To Make chilled tomato carrot soup

Step 1

In large saucepan, melt butter; add carrots, onion and garlic; cook five minutes.

Step 2

Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg; bring to a boil.
Step 3

Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
Step 4

In electric blender or food processor fitted with metal blade, puree thoroughly in batches.
Step 5

Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out).
Step 6

Chill thoroughly, then stir in remaining chopped tomato and sprinkle with parsley.
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