Creamy Carrot Tomato Soup Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• 5 large carrots, peeled and chopped
• 6 Roma tomatoes (or 5-6 cups chopped, diced tomatoes, fresh or canned)
• 4 cups (1 L) low sodium chicken broth
• 1/2 medium onion, finely chopped
• 2 Tbsp (30 mL) tomato paste
• 2 tsp (2.5 mL) Italian seasoning
• 2 tsp (10 mL) minced garlic
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/2 tsp (2.5 mL) paprika
• 1/2 tsp (2.5 mL) basil
• Pinch of red pepper flakes, optional
• 1 cup (250 mL) cream (half and half (10%), coffee cream (18%), or whipping cream)
• Parmesan cheese, optional
• Use any type of cream you have in your fridge!
• Adding cream to soup is an easy way to use up cream that is about to expire, while making a smooth and delicious soup!