CREAMY CARROT TOMATO SOUP: COMFORT FOOD AT IT'S FINEST!
A creamy dreamy comforting soup made from scratch! Freezes beautifully. Dairy free option below.
Provided by Linda Spiker
Categories Soup
Time 50m
Number Of Ingredients 15
Steps:
- Place sliced carrots, 2Tablespoons butter and 1 tablespoon olive oil in large stock pot and sauté on medium heat for 10 minutes.
- Add chopped onions and another tablespoon olive oil and sauté for five more minutes. Vegetables should now be soft.
- Add minced garlic, sugar, Herbs de Provence and tomatoes.
- Cut the rind off a Parmesan wedge, place rind in center of soup mixture. The rind will not dissolve and will be removed later.
- Cover and allow to simmer for 25 minutes.
- Remove rind with a large spoon and discard.
- Place tomato carrot mixture in blender or use a hand blender to blend till smooth. Depending on the size of your blender, you may need to divide to blend.
- Place a screen colander over large bowl.
- Using a soup ladle scoop three ladlefuls of soup into screen colander, then use the back of the ladle to push soup through the screen, straining out all the skin and seeds. Do not skip this step!
- Discard the solids and repeat till all soup is strained. Return strained soup to pot, add cream, cayenne pepper and remaining butter, reheat.
- Salt and pepper to taste.
- To serve: pour into bowls and top with Parmesan and crispy onions (the onions are not gluten free)
CREAMY TOMATO-CARROT SOUP
Take lunch from ordinary to extraordinary with this easy tomato soup recipe.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- In 2-quart saucepan, mix soup and carrot purée. Heat over medium heat, stirring occasionally, until hot. Top each serving with crackers.
Nutrition Facts : Calories 190, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g
CREAMY CARROT & TOMATO SOUP
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
Time 40m
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, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
CREAMY CARROT SOUP
Make a comforting starter or lunch in no time with our easy creamy carrot soup, topped with garlicky seeded croutons. Quick and simple, it takes just 30 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Starter
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a large saucepan or casserole pot. Fry the onion and celery gently for 5 mins. Add the crushed garlic and cook for 1 min more. Tip in the carrots, stock and thyme, then season and bring to the boil. Lower to a simmer and cook, covered, for 25 mins until the carrots are softened.
- Meanwhile, heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the remaining oil, a good pinch of salt and the seeds. Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley and set aside.
- Remove the thyme from the pan and discard. Blitz the soup with a hand blender until smooth. Stir though the cream and season to taste. To serve, ladle the soup into four bowls, top with the croutons and drizzle over a little extra cream, if you like.
Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 19 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 1.73 milligram of sodium
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