Creamy Carrot & Tomato Soup



  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups peeled and shredded carrots (4 to 5 medium carrots)
  • 2 cups reduced-sodium chicken broth
  • 1/3 cup minced fresh basil
  • 3 tablespoons minced fresh parsley
  • 3 cups reduced-sodium tomato paste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup plain Greek yogurt
  • Additional plain Greek yogurt, optional
  • Additional torn fresh basil, optional


  • 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.

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