Real Recipes From Real Home Cooks ®

chilled tomato carrot soup

yield 6 serving(s)

Ingredients For chilled tomato carrot soup

  • 2 Tbsp
    butter
  • 1 c
    milk
  • 1/8 tsp
    nutmeg
  • 1/8 tsp
    pepper
  • 1/2 tsp
    salt
  • 1/2 tsp
    dried thyme, crushed
  • 1/2 tsp
    basil, dried and crushed
  • 1 can
    chicken broth
  • 8
    tomatoes, peeled and diced
  • 1
    garlic clove, minced
  • 1 c
    onion, chopped
  • 1 lb
    carrots, peeled and sliced
  • 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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