chilled tomato carrot soup
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yield
6 serving(s)
Ingredients For chilled tomato carrot soup
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2 Tbspbutter
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1 cmilk
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1/8 tspnutmeg
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1/8 tsppepper
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1/2 tspsalt
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1/2 tspdried thyme, crushed
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1/2 tspbasil, dried and crushed
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1 canchicken broth
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8tomatoes, peeled and diced
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1garlic clove, minced
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1 conion, chopped
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1 lbcarrots, peeled and sliced
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parsley, chopped
How To Make chilled tomato carrot soup
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1In large saucepan, melt butter; add carrots, onion and garlic; cook five minutes.
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2Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg; bring to a boil.
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3Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
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4In electric blender or food processor fitted with metal blade, puree thoroughly in batches.
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5Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out).
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6Chill thoroughly, then stir in remaining chopped tomato and sprinkle with parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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