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Name: Tomato-Carrot Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 7
Cuisine: American
Ingredients: 1 c milk; 1 cn (13 3/4 ounces) chicken; 1 cn (28 ounces) tomatoes,; 1 lg Onion, chopped (1 cup); 7 Medium-size tomatoes, peeled; 2 tb Butter or margarine; 1 ts Leaf basil, crumbled; 1 c Light cream; 1 lb Carrots, pared and sliced

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INGREDIENTS

1 c milk
1 cn (13 3/4 ounces) chicken
1 cn (28 ounces) tomatoes,
1 lg Onion, chopped (1 cup)
7 Medium-size tomatoes, peeled
2 tb Butter or margarine
1 ts Leaf basil, crumbled
1 c Light cream
1 lb Carrots, pared and sliced

INSTRUCTIONS

1. Saute onion and carrots in butter in large saucepan until soft, about 5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20 minutes for canned). 2. Pour half the cooked mixture into container of electric blender. whirl until smooth; pour into another large saucepan. Repeat with remaining mixture. Return to pan. 3. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post" on Mar 10, 1997

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Nutrition

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Serving Size: 1 Cup (322g)
Recipe Makes: 7 Cups

Calories: 530
Calories from Fat: 477 (90%)

Amt Per Serving		% DV

	Total Fat 53g	71 %
	Saturated Fat 31.1g	156 %
	Monounsaturated Fat 16g
	Polyunsanturated Fat 3.2g
Cholesterol 166.1mg		51 %
Sodium 101.8mg		4 %
Potassium 308.8mg		8 %
Total Carbohydrate 9.2g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9.2g
Protein 6.8g		10 %
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.

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Calories per serving: 530

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