Steamy homemade soup plus warm bread equals awesome. Winter’s chill doesn’t stand a chance.
I often double this recipe and freeze half— that way, 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, WI
Prep: 15 min. • Cook: 25 min. Makes: 4 servings (about 1 qt.)
1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 cups shredded carrots (4 to 5 medium carrots)
2 cups reduced-sodium chicken broth
1/3 cup minced fresh basil
3 Tbsp. minced fresh parsley
3 cups reduced-sodium tomato juice
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup plain Greek yogurt
Optional toppings: plain Greek yogurt and torn fresh basil
1. 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.
2. In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper.
3. 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.
هذه القصة مأخوذة من طبعة February - March 2017 من Taste of Home.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February - March 2017 من Taste of Home.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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