Cream of Carrot and Tomato Soup Recipe

Name: Cream of Carrot and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peeled red ripe tomatoes; 2 lbs carrots; 6 tablespoons butter; ¼ cup water; 3 tablespoons flour; 1 ¾ cups broth; 3 cups milk; 1 cup heavy cream; Tabasco sauce; ¼ cup chopped dill; 1 cup sour cream

Servings: persons

4 cups peeled red ripe tomatoes
2 lbs carrots
6 tablespoons butter
¼ cup water
3 tablespoons flour
1 ¾ cups broth
3 cups milk
1 cup heavy cream
Tabasco sauce
¼ cup chopped dill
1 cup sour cream

1
Put the tomatoes in a saucepan and cook uncovered 30 minutes.
2
Trim the carrots and scrape them.
3
Cut them in 1/4 inch rounds.
4
Heat half the butter in a heavy saucepan and add the carrots.
5
Cook briefly stirring and add salt and pepper to taste, add water.
6
Cover and cook 30 minutes.
7
Melt the remaining 3 tablespoons of butter in a saucepan and add the flour stirring with a wire whisk.
8
Add the broth and continue cooking for 30 minutes.
9
Combine the carrots and tomatoes and sauce.
10
Puree.
11
Then cook to boiling and add milk and cream, salt, pepper, tobasco to taste, half the dill.
12
Serve the soup hot or cold with a dollop of sour cream.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups peeled red ripe tomatoes, 2 lbs carrots, 6 tablespoons butter, ¼ cup water, and more.

Yes, Cream of Carrot and Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Carrot and Tomato Soup

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