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Cream of Carrot and Tomato Soup

Cream of Carrot and Tomato Soup

Ingredients
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 1 celery rib, diced
  • 1/2 onion, diced
  • 1/8 teaspoon crushed garlic
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon red cayenne pepper
  • 2 tablespoons flour
  • 2 cups water
  • 2 teaspoons chicken bouillon granules
  • 1 (15 ounce) can diced tomatoes
  • 2 cups whole milk
Directions
  • 1. Place carrots in saucepan with 3 cups water and bring to a boil. Cover. Reduce heat and simmer 30 minutes. (Do not drain.)
  • 2. Melt butter in large saucepan over medium-high heat. Add celery, onion, garlic, black pepper and red pepper. Sauté until tender.
  • 3. Stir in flour and cook 1 minute, stirring constantly.
  • 4. Gradually stir in 2 cups water and chicken granules. Cook, stirring constantly, 5 minutes or until slightly thickened.
  • 5. Add carrots with cooking liquid to broth mixture. Stir in tomatoes. Heat, stirring occasionally, 15 minutes. Cool slightly.
  • 6. In blender, process carrot mixture in batches. Blend until smooth, stopping to scrape down sides.
  • 7. Pour into a large saucepan and stir in milk; cook over low heat, stirring often, 15 minutes or until thoroughly heated.
Servings
  • Serves 6