Soup Bread

Steamy homemade soup plus warm bread equals awesome. Winter’s chill doesn’t stand a chance.

Creamy Carrot & Tomato Soup

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.