Tomato Carrot Soup Recipe

1. 1

   In a large saucepan, cook the leeks and carrots in 3 Tbsp.

2. 2

   butter over low heat, stirring occasionally till vegetables are softened.

3. 3

   Stir in tomatoes, tomato juice, 4 c. stock, tomato paste, thyme and salt to taste.

4. 4

   Bring liquid to boil.

5. 5

   Simmer covered for 30 to 40 min till vegetables are very tender.

6. 6

   In blender, puree soup; transfer to saucepan, thin it with chicken stock to achieve desired consistency.

7. 7

   Serve with a dollop of lowfat sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.