No Image
prep time
35 Min
cook time
1 Hr
method
---
yield
Ingredients
- 1/4 cup butter
- 1/4 cup olive oil (i use robust flavor)
- 1 cup celery, chopped small
- 1 medium onion, chopped
- 5 - 6 medium carrots, diced
- 3 medium tomatoes, very ripe, and cut into chunks
- 4 - peppercorns (optional)
- 3 - 4 sprigs fresh parsley, tied together with kitchen string
- 1 3/4 cups chicken broth
- 1 cup water
- 1 cup tomato or v-8 juice
- 1 slice toast, finely ground
- - sour cream and chives or parsley, for garnish
- - salt to taste
How To Make carrot tomato soup
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Step 1Melt butter in a large dutch oven or lg. pot over low heat, and add olive oil. Stir in carrots, celery, onion, and tomatoes. Cook, stirring occasionally, until vegetables begin to brown.
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Step 2Add peppercorns, parsley, toast crumbs, and boiling water. Cover dutch oven or lg. pot. Simmer until vegetables are very tender, about 30 minutes. Remove cover, and quickly reduce the remaining liquid, while stirring until it is almost absorbed.
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Step 3Remove parsley sprigs. Puree mixture in blender or food processor. Return vegetable puree to dutch oven. Add chicken broth, and tomato juice. Add salt to taste.
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Step 4Heat soup slowly until mixture is creamy - about 10 - 15 minutes. Serve with a dollop of sour cream or plain yogurt. Sprinkle with chopped chives or parsley if desired
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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