Chilled tomato carrot soup

6 Servings

Ingredients

QuantityIngredient
2tablespoonsButter or margarine
1poundsCarrots, peeled and thinly sliced
1cupChopped onion
1Clove garlic minced
8mediumsFresh tomatoes (about 2 lbs) peeled and chopped
1canChicken broth
½teaspoonEach basil and thyme,crushed
½teaspoonSalt
teaspoonEach, pepper and nutmeg
1cupMilk
Chopped parsley

Directions

In large saucepan, melt butter. Add carrots, onion and garlic; cook five minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until vegetables are tender. In electric blender or food processor fitted with metal blade, puree thoroughly in batches. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle with parsley. Makes six servings.