Creamy Carrot and Tomato Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour
- 3 garlic cloves minced
- 1 medium onion chopped
- 3 tablespoons minced fresh parsley
- 1/2 cup plain greek yogurt
- 2 cups reduced-sodium chicken broth
- 1/3 cup minced fresh basil
- 3 cups shredded carrots (4 to 5 medium carrots)
- 3 cups reduced-sodium tomato juice
- additional plain greek yogurt optional
- additional torn fresh basil optional
- Carbohydrate 4.96252798449736 g
- Cholesterol 15.7109375065405 mg
- Fat 6.81265188587746 g
- Fiber 0.32159550411413 g
- Protein 2.82729143057408 g
- Saturated Fat 3.85088456603951 g
- Serving Size 1 1 serving (148g)
- Sodium 375.196156128667 mg
- Sugar 4.64093248038323 g
- Trans Fat 0.458878416537688 g
- Calories 91 calories
Directions 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 and adding a little broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving. Yield: 4 servings. Originally published as Creamy Carrot & Tomato Soup in Taste of Home February/March 2017
