Carrot Cheese Soup
Indulge in the velvety goodness of Carrot Cheese Soup, a comforting blend of sweet carrots, creamy cheddar, and a touch of rich heavy cream. This easy-to-make recipe combines wholesome vegetables like carrots and potatoes with fragrant garlic and onion, all simmered in a flavorful vegetable broth before being pureed to perfection. The addition of melted cheddar cheese and a splash of heavy cream creates a luscious, cheesy finish that’s hard to resist. Perfect for busy weeknights or cozy gatherings, this hearty soup is ready in just 45 minutes and pairs wonderfully with crusty bread or crunchy crackers. Garnish with fresh parsley for a dash of color and flavor, and enjoy a bowl of indulgent warmth that’s as nourishing as it is satisfying. Keywords: creamy carrot soup, cheesy soup recipe, comforting soup idea, vegetable cheese soup.
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Recipe Information
Ingredients
- 500 grams carrots
- 200 grams potatoes
- 4 cups vegetable broth
- 1 medium onion
- 2 garlic cloves
- 150 grams cheddar cheese
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Peel and chop the carrots and potatoes into small chunks for quicker cooking. Dice the onion, and finely mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the chopped carrots and potatoes, cooking for 5 minutes to lightly caramelize them.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes or until the carrots and potatoes are fork-tender.
Remove the pot from heat and use an immersion blender to puree the soup directly in the pot, or transfer the soup in batches to a countertop blender to blend until smooth. Return the soup to the pot if necessary.
Place the pot back on low heat and stir in the grated cheddar cheese, allowing it to melt completely. Add the heavy cream, stirring to combine, and season with salt and black pepper to taste.
Simmer for an additional 5 minutes, stirring occasionally, to let the flavors meld together.
Ladle the creamy soup into bowls and garnish with freshly chopped parsley if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
