Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This simple soup recipe has only six ingredients and freezes well. An ideal make-ahead recipe to bring out on busy days.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
45 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.

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Instructions Checklist
  • To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.

Instructions Checklist
  • To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).

Test Kitchen Tip:

To remove frozen soup from container, dip bottom of container in hot water.

Nutrition Facts

138 calories; total fat 4g; saturated fat 2g; polyunsaturated fat 0g; monounsaturated fat 1g; cholesterol 10mg; sodium 707mg; potassium 446mg; carbohydrates 21g; fiber 2g; sugar 4g; protein 5g; vitamin a 11127IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 56mcg; vitamin b12 0mcg; calcium 50mg; iron 1mg.
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Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0