Roasted Carrot and Brie Soup
Warm your soul with the luxurious flavors of Roasted Carrot and Brie Soup, a perfect blend of comfort and elegance. This creamy soup starts with caramelized, oven-roasted carrots, paired with sautéed onions and garlic for a rich, aromatic base. The addition of creamy brie cheese introduces a velvety texture and a touch of sophistication, while a splash of heavy cream enhances its luscious consistency. Pureed to silky perfection, this dish is as visually stunning as it is flavorful. Garnish it with fresh thyme for a pop of color and a herbal finish. Ready in under an hour, this vegetarian soup is ideal for cozy dinners or as a refined starter for entertaining. Keywords: roasted carrot soup, brie cheese soup, creamy carrot soup, elegant vegetarian soup recipe.
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Recipe Information
Ingredients
- 900 grams carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion
- 2 cloves garlic cloves
- 1 liter vegetable stock
- 150 grams brie cheese
- 60 milliliters heavy cream
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Peel the carrots and cut them into evenly sized chunks (approximately 2-3 cm).
Place the carrot chunks on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
Roast the carrots in the preheated oven for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.
While the carrots roast, finely chop the yellow onion and garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until softened and translucent.
Add the garlic to the pot and sauté for 1 minute longer, stirring frequently to prevent burning.
Once the carrots are roasted, add them to the pot with the onions and garlic. Pour in the vegetable stock and stir to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Meanwhile, remove the rind from the brie cheese and cut it into small pieces.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth before returning it to the pot.
Stir the brie pieces into the hot soup until fully melted and incorporated. Add the heavy cream and stir to combine.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve the soup warm, garnished with fresh thyme sprigs, if desired.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 62.8 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 751 mg | 58% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5089 mg | 108% | |
*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.
