Chilled tomato carrot soup
Last updated 6/12/2012 1:14:42 AM. Recipe ID 43738. Report a problem with this recipe.
Title: Chilled tomato carrot soup
Yield: 6 Servings
2 tb Butter or margarine
1 lb Carrots, peeled and thinly
1 c Chopped onion
1 Clove garlic minced
8 md Fresh tomatoes (about 2
-lbs) peeled and chopped
1 cn Chicken broth
1/2 ts Each basil and thyme,crushed
1/2 ts Salt
1/8 ts Each, pepper and nutmeg
1 c Milk
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, puree 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. Makes six servings.
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