Chilled Tomato Carrot Soup

Chilled Tomato Carrot Soup Recipe

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2 Tbsp
1 lb
carrots, peeled and sliced
1 c
onion, chopped
garlic clove, minced
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
1/8 tsp
1/8 tsp
1 c
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.

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About Chilled Tomato Carrot Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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