Description
A simple recipe for creamy roasted carrot soup served with savory, cheesy croutons.
Ingredients
Scale
- 2 lbs carrots, peeled and chopped
- 1 large onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices day-old bread, cubed
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Toss carrots and onion with olive oil, salt, and pepper on a baking sheet.
- Roast for 25 minutes until carrots are tender.
- Transfer roasted vegetables to a large pot.
- Add vegetable broth and bring to a simmer. Cook for 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream. Heat through but do not boil.
- While soup simmers, prepare croutons: Toss bread cubes with melted butter and shredded cheddar cheese.
- Spread cheese bread cubes on a small baking sheet.
- Bake for 8 to 10 minutes until golden brown and cheese is melted.
- Ladle soup into bowls and top with cheesy croutons before serving.
Notes
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- Adjust salt and pepper to your taste preference.
- You can substitute vegetable broth with chicken broth if desired.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 7
- Protein: 12
- Cholesterol: 40
Keywords: roasted carrot soup, cheesy croutons, carrot recipe, cream soup, vegetarian soup