Creamy Carrot Tomato Soup is equally delicious served warm or cold. This soup is a real keeper! I have served it hot, alongside open-faced pepper jack and bacon cheese toasts for a quick, homey lunch. Grilled cauliflower steaks are elevated when served on a pool of warm Carrot Tomato Soup. Serve this soup cold with a dollop of sour cream and a swirl of Cognac and you have an elegant starter fit for any special occasion meal. Or, pack a container of chilled soup in your lunch with a piece of fruit for a light and healthy meal on the go!
Creamy Carrot Tomato Soup has a beautiful, red-orange, saturated color. The addition of a small amount of uncooked rice to the cooking broth gives this pureed vegetable soup a velvety texture. After the soup is blended, heavy cream is added to give the soup a luxurious finish. This versatile soup goes from the pantry to dinner table in less than an hour. The next time you crave creamy vegetable soup, consider making Creamy Carrot Tomato Soup!
Creamy Carrot Tomato Soup
Serves 6 to 8
3 Tablespoons unsalted butter
1 cup chopped yellow onions
1/4 cup chopped shallots
1 teaspoon chopped garlic
4 cups chopped, peeled carrots (1/2 inch thick pieces)
1 can (28 ounces) whole San Marzano tomatoes
4 cups of chicken stock
1/4 cup white rice
1/2 teaspoon salt
1/2 teaspoon original Tabasco sauce
1/8 teaspoon white pepper
1/8 teaspoon ground mace
1 cup heavy cream
In a large heavy bottomed pot, add the butter, onions, shallots, and garlic. Bring the heat to medium and cook onion mixture, stirring frequently, for about five minutes, or until the onions begin to soften. Add the carrots to the pot and continue to cook over medium heat, stirring frequently, for about five minutes.
Add the tomatoes, chicken stock, rice, salt, Tabasco, white pepper and mace. Stir the soup until the ingredients are well-blended. Bring the soup to a boil. Cover the pot with a lid and reduce the heat to low. Cook the soup, at a simmer, stirring occasionally, for 35 minutes. Turn off the heat and let the soup sit, covered, for 10 minutes. Using an immersion blender (or regular blender), puree the soup. Add the heavy cream. Stir the soup. Adjust the seasonings with more salt and Tabasco, if desired. Serve the soup warm or chill in the refrigerator and serve as a cold soup.
Recipe ©Sally James Mathis
Photography ©Taylor Mathis
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