Try this Chilled Tomato Carrot Soup recipe, or contribute your own.
Suggest a better descriptionIn large saucepan, melt butter. Add carrots, onion and garlic; cook five minutes. Add seven of the tomatoes, chicken broth, basil, thyme, salt, pepper and nutmeg. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until vegetables are tender. In electric blender or food processor fitted with metal blade, puree thoroughly in batches. Pour into large bowl and stir in milk. (For freezing do not put in milk until you thaw it out). Chill thoroughly, Stir in remaining chopped tomato. Sprinkle with parsley. Makes six servings.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 86 | ||
Calories from Fat: 71 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 9mg | 3 % | |
Sodium 162.9mg | 6 % | |
Potassium 77.3mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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