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Carrot and Tomato Soup
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 min
- Servings
- 8.00 - serving(s)
Categories
- Soup
Cuisine
- Global
Cooking Method
- Boil
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Carrot and Tomato Soup brings together 2 (16 ounce) bags carrots, peeled and sliced, 4 (14 1/2 ounce) cans chicken broth (College Inn), 4 teaspoons raw white rice in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 8 servings.
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Ingredients
- 2 (16 ounce) bags carrots, peeled and sliced
- 4 (14 1/2 ounce) cans chicken broth (College Inn)
- 4 teaspoons raw white rice
- 2 dashes cayenne pepper
- 1 cup whole tomato, canned, cut into chunks and drained
- salt (optional)
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Instructions
Cook carrots and rice with the pepper in the chicken broth until soft, about 30 minutes.
Puree the soup in a blender or with an immersion blender.
Add the chunks of tomato and puree just a little bit so that there are still small pieces of tomato.
Correct seasoning to taste, adding salt if desired.
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