Creamy Carrot & Tomato Soup

Ingredients

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  3 cloves, minced or 9g

• Carrots

  raw

  3 cup grated or 330g

• Chicken broth

  canned, reduced sodium

  2 cup or 480g

• Basil

  ⅓ cup leaves, whole or 8g

• Parsley

  raw

  3 tbsp or 11g

• Tomato juice

  canned, salted

  3 cup or 729g

• Butter

  unsalted

  2 tbsp or 28g

• Whole wheat flour

  whole-grain

  2 tbsp or 15g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Greek yogurt

  plain, whole fat

  ½ cup or 120g

• Greek yogurt

  plain, whole fat

  100g

• Basil

  100g

Directions

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., 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 and adding a little broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/creamy-carrot-tomato-soup/)