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Categories:
olive oil onion carrots garlic herbs oregano whole wheat flour vegetable stock water tomatoes tomato paste milk Parmesan cheese sour cream chili garlic
Viewed: 34 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cups chopped carrots (about 4 medium carrots)
- 2 cloves garlic, chopped
- 1 teaspoon herbs de Provence
- 1 teaspoon oregano
- 1 tablespoon white whole wheat flour
- 1 cup vegetable stock
- 2 cups water
- 2 cups chopped fresh tomatoes
- 1 tablespoon tomato paste
- 1 cup milk
- 1 tablespoon grated Parmesan cheese
- sour cream (optional)
- chili garlic sauce (optional)
Method
- Heat oil in a large pot on medium. Add onions, carrots, garlic and herbs; cook for 10-15 minutes or until the onions are translucent. Add the flour and stir to combine. Add vegetable stock, stir to combine and turn the heat on high. Bring to a boil. Lower the heat to medium, add the water, tomatoes and tomato paste; cook for 15-20 minutes or until the carrots are tender. Take off the heat and add cheese and milk.
- Transfer the soup to a blender (or use an immersion blender) and blend until smooth. Pour back into the pot and heat on medium before serving. Serve topped with a spoonful of sour cream and a bit of chili garlic sauce, if you want. Makes four servings.
