Chilled Tomato Carrot Soup
Yield
6 servingsPrep
40 minCook
35 minReady
80 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | pound |
carrots
peeled, and thinly sliced |
|
| 1 | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 8 | each |
tomatoes
fresh, about 2 lbs, peeled and chopped |
|
| 1 | can |
chicken broth
|
*
|
| ½ | teaspoon |
basil
crushed |
*
|
| ½ | teaspoon |
thyme
crushed |
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
and nutmeg, each |
|
| 1 | cup |
milk
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or margarine |
|
| 453.6 | g |
carrots
peeled, and thinly sliced |
|
| 237 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 8 | each |
tomatoes
fresh, about 2 lbs, peeled and chopped |
|
| 1 | can |
chicken broth
|
*
|
| 2.5 | ml |
basil
crushed |
*
|
| 2.5 | ml |
thyme
crushed |
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
and nutmeg, each |
|
| 237 | ml |
milk
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
In large saucepan, melt butter.
Add carrots, onion and garlic; cook five minutes.
Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg.
Bring to a boil.
Reduce heat, cover and simmer 30 minutes or until vegetables are tender.
In electric blender or food processor fitted with metal blade, purée thoroughly in batches.
Pour into large bowl and stir in milk.
(For freezing do not put in milk until you thaw it out).
Chill thoroughly, Stir in remaining chopped tomato.
Sprinkle with parsley.
