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Chilled Tomato Carrot Soup

Chilled Tomato Carrot Soup

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Submitted by jencamarena

YIELD

6 servings

PREP

40 min

COOK

35 min

READY

80 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
or margarine
1 453.6
POUND G CARROTS
peeled, and thinly sliced
1 237
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
8 8
EACH EACH TOMATOES
fresh, about 2 lbs, peeled and chopped
1 1
CAN CAN CHICKEN BROTH *
½ 2.5
TEASPOON ML BASIL
crushed *
½ 2.5
TEASPOON ML THYME
crushed *
½ 2.5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
and nutmeg, each
1 237
CUP ML MILK
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 313g (11.0 oz)
Amount per Serving
Calories 139 36% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 359mg 15%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 18%
Sugars g
Protein 10g
Vitamin A 286% Vitamin C 46%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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