Creamy Carrot & Tomato Soup
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 4 servings.
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
Ingredients
-
1 tablespoon olive oil
-
1 medium onion, chopped
-
3 garlic cloves, minced
-
3 cups peeled and shredded carrots (4 to 5 medium carrots)
-
2 cups reduced-sodium chicken broth
-
1/3 cup minced fresh basil
-
3 tablespoons minced fresh parsley
-
3 cups reduced-sodium tomato juice
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1/2 cup plain Greek yogurt
-
Additional plain Greek yogurt, optional
-
Additional torn fresh basil, optional
Directions
-
1.
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.
-
2.
In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper.
-
3.
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.
Nutrition Facts
1-1/4 cups: 225 calories, 12g fat (6g saturated fat), 23mg cholesterol, 683mg sodium, 25g carbohydrate (14g sugars, 5g fiber), 5g protein.
© 2024 RDA Enthusiast Brands, LLC