CREAMY CARROT & TOMATO SOUP

Creamy Carrot & Tomato Soup image

I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 15

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups peeled and shredded carrots (4 to 5 medium carrots)
2 cups reduced-sodium chicken broth
1/3 cup minced fresh basil
3 tablespoons minced fresh parsley
3 cups reduced-sodium tomato juice
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup plain Greek yogurt
Additional plain Greek yogurt, optional
Additional torn fresh basil, optional

Steps:

In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.