Tomato-carrot soup

Yield: 7 Cups

Measure Ingredient
1 large Onion, chopped (1 cup)
1 pounds Carrots, pared and sliced (about 2 cups)
2 tablespoons Butter or margarine
1 can (13 3/4 ounces) chicken broth
7 Medium-size tomatoes, peeled and chopped -OR-
1 can (28 ounces) tomatoes, undrained
1 teaspoon Leaf basil, crumbled
1 cup Milk
1 cup Light cream

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@...> on Mar 10, 1997

Similar recipes