-
Tomato Carrot Soup
Ingredients
- White part of 2 leeks, washed well & minced
- 1 pound carrots, peeled & sliced thin (about 1 1/2 c.)
- 3 tbsp. butter
- 2 pound plum tomatoes, minced Or possibly 1 can (28 ounce.) Italian plum tomatoes, liquid removed
- 1 1/2 c. tomato juice
- 4 to 5 c. chicken stock
- 1 1/2 tbsp. tomato paste
- 1/2 teaspoon dry thyme
- 1 teaspoon grnd pepper
Directions
- In a large saucepan, cook the leeks and carrots in 3 Tbsp. butter over low heat, stirring occasionally till vegetables are softened. Stir in tomatoes, tomato juice, 4 c. stock, tomato paste, thyme and salt to taste. Bring liquid to boil. Simmer covered for 30 to 40 min till vegetables are very tender. In blender, puree soup; transfer to saucepan, thin it with chicken stock to achieve desired consistency. Serve with a dollop of lowfat sour cream.
Share Recipe
Similar Recipes
Leave a review or comment
