Carrot Soup

With so many carrots ready in our garden, I decided to make this soup to freeze.  Later in the fall, I’ll pull it out to thaw in the fridge, and take single servings to work for a week.  It is adapted from The Pioneer Woman {I think? I couldn’t find it on her site.} and I made it numerous times last year.

If it is, in fact, from The Pioneer Woman – she calls it Creamy Carrot Soup for Kids {that’s what I have written down anyway}.  Tim calls it baby food.  I call it delicious!


Carrot Soup (makes approx. 6 cups)


8 large carrots, peeled and sliced

1/2 cup white onion, chopped

1.5 cups low sodium chicken broth

3 cloves garlic, minced

1.5 cups skim milk

2 T. lemon juice

dash nutmeg

dash cayenne pepper

pinch of salt and pepper to taste


Place chopped carrots, onion, and garlic in large soup pot or dutch oven and cover with broth.  Simmer for 20 minutes or until tender.

Blend with immersion blender (or food processor) until smooth.  I like to leave a few lumps though.

Stir in lemon juice, spices and seasonings, and milk.

Taste and adjust seasoning – I almost always add more cracked black pepper.  Heat until warmed through.

**At this point you could serve the soup garnished with basil or chives.


Freeze it.  Allow the soup to cool, pour into a large freezer safe container leaving room for expansion {or individual containers}, cover lightly with plastic wrap right on the surface of soup and then cover with the lid.  Freeze for up to 3 or 4 months.


Homemade Tomato Soup

The tomatoes are finally becoming ripe in our garden, and thankfully doing so a few at a time.  I would be in big trouble if they all ripened at once.  So I created this soup to use the four that ripened first.

I also used a carrot, onion, and basil from our garden.  It is so rewarding to create something delicious with veggies we grew ourselves!


Tomato Soup (2 large servings)


4 medium tomatoes; peeled, seeded and coarsely chopped

1/2 cup {one medium} onion, chopped {I used a red onion, but white would be fine too}

3 small garlic cloves, peeled and smashed

1 medium carrot, peeled and chopped

1 T. butter

1 T. olive oil

pinch of salt and pepper to taste

1 T. sugar

1/4 cup loosely packed fresh basil leaves

1 cup low sodium chicken broth


In a dutch oven or medium saucepan, saute onion, carrot, and garlic until tender over medium heat in butter and oil.  Stir in the sugar, salt and pepper, and the tomatoes breaking them up with wooden spoon.  Bring to a boil {this will happen very fast because there isn’t much juice}. Reduce heat to low, cover, and simmer for about 10 minutes.  Taste and adjust seasoning if needed.

Add basil leaves.  Blend with an immersion blender to desired consistency.  Add broth and heat through.

Serve with croutons, Parmesan cheese, or other topping of your choice.



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