Cream of Carrot & Tomato Soup Southern Living 2 pounds baby carrots ½ cup water ¼ teaspoon salt ¼ cup butter or margarine 2 celery ribs, diced 1 medium size sweet onion, diced 1 garlic clove, minced ½ teaspoon pepper ¼ teaspoon ground red pepper ¼ cup all-purpose flour 4 cups chicken broth 2 (15 oz) cans diced tomatoes, undrained 2 vegetable bullion cubes 4 cups half & half Bring first 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 30 minutes. (Do not drain) Melt butter in a large Dutch oven over medium-high heat; add diced celery and next 4 ingredients, and saute until tender. Stir in flour; cook, stirring constantly, 2 minutes. Gradually stir in chicken broth; cook, stirring constantly, 5 minutes or until slightly thickened. Add carrots with cooking liquid, tomatoes, and bouillon cubes; cook over low heat, stirring occasionaly, 15 minutes. Cool slightly. Process carrot mixture, in batches in a blender until smooth, stopping to scrape down side; pour into a large Dutch oven. Stir in half & half; cook over low heat, stirring often, 15 minutes or until thoroughly heated. Yield: 12 cups Soup may be made a day ahead and refrigerated. To reheat, cook over low heat, stirring often, just until thoroughly heated. |
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