Tomato-Carrot Soup Recipe

Free Recipe Tomato-Carrot Soup

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Tomato-Carrot Soup Recipe

1 lg Onion, chopped (1 cup)
1 lb Carrots, pared and sliced
-(about 2 cups)
2 tb Butter or margarine
1 cn (13 3/4 ounces) chicken
-broth
7 Medium-size tomatoes, peeled
-and chopped -OR-
1 cn (28 ounces) tomatoes,
-undrained
1 ts Leaf basil, crumbled
1 c Milk
1 c Light cream

Tomato-Carrot Soup Preparation

1. Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned). 2. Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan. 3. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by Elizabeth A. Post <millefiore@FUSE.NET> on Mar 10, 1997

Cooking Temperature:

Recipe Serves: 7

How Do You Cook Tomato-Carrot Soup?

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