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.