CREAMY CARROT & TOMATO SOUP RECIPE: HOW TO MAKE IT
I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil.
, Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.
Nutrition Facts : Calories 225 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 683mg sodium, CarbohydrateContent 25g carbohydrate (14g sugars, FiberContent 5g fiber), ProteinContent 5g protein.
CARROT & TOMATO SOUP RECIPE | BBC GOOD FOOD
A creamy vegetable soup flavoured with bay and natural sweetness from the carrots
Provided by Sarah Cook
Categories Main course
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield Serves 8 generously
Number Of Ingredients 12
Steps:
- Put the oil, onions and celery in your largest saucepan and cook gently until softened. Add the carrots and potatoes for a few mins, then add all the remaining ingredients, apart from the milk, with 1 litre water. Bring to a simmer. Cover and simmer for 30 mins, then uncover and simmer for 20-30 mins.
- Fish out the bay leaves and whizz the soup with a hand blender. Add the milk and as much water as you need. Season to taste, warm through and serve with the Cheesy hot cross buns (see 'goes well with'). Can be made and chilled up to 2 days ahead – or freeze for 1 month, then reheat gently.
Nutrition Facts : Calories 175 calories, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 8 grams fiber, ProteinContent 5 grams protein, SodiumContent 1 milligram of sodium
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