Description
This easy carrot soup is a creamy, flavorful dish made with fresh carrots, onions, garlic, and thyme, blended smooth and finished with a touch of heavy cream. Served alongside crispy Parmesan toasts, it’s perfect for a comforting and nutritious meal ready in just 35 minutes.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons unsalted butter
- 1 large white onion, chopped
- 2 pounds carrots, peeled and chopped
- 3 cloves garlic, chopped
- 1 teaspoon dried thyme
- 4 cups vegetable stock
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper (optional)
- 4 tablespoons heavy cream, divided
- Paprika, for garnish
- Fresh chives, minced, for garnish
Cheesy Toast Dippers
- 8 slices baguette, sliced 1/2-inch thick
- 2 tablespoons olive oil
- 1/2 cup parmesan cheese, finely grated
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the cheesy toast dippers while you cook the soup.
- Cook the veggies: In a large pot over medium heat, melt the unsalted butter and add the chopped onions. Cook for 3 to 4 minutes until translucent but not browned, seasoning lightly with salt. Then stir in the peeled and chopped carrots, chopped garlic, and dried thyme. Cook together for about 30 seconds until fragrant.
- Add the stock and simmer: Pour in the vegetable stock and bring the mixture to a simmer. Cover the pot and let it simmer gently for 15 minutes until the carrots are very tender.
- Make the cheesy toast dippers: While the soup simmers, arrange the baguette slices on a baking sheet. Drizzle the olive oil over them, then sprinkle generously with finely grated Parmesan cheese. Bake in the preheated oven for 10 to 12 minutes until the edges of the bread brown and the cheese starts to turn a light tan color. Remove and set aside.
- Finish the soup: Once the carrots are tender, use an immersion blender directly in the pot to blend the soup until smooth. If unavailable, let the soup cool slightly, then blend in batches in a standard blender and return it to the pot. Heat gently over low and season with salt and optional white pepper to taste.
- Serve the soup: Ladle the smooth carrot soup into bowls. Swirl about a tablespoon of heavy cream into each bowl, then garnish with a sprinkle of paprika and minced fresh chives. Serve immediately with the cheesy toast dippers on the side.
- Storage tips: Leftover soup can be refrigerated for up to 5 days or frozen without the cream for up to 6 months. Reheat gently on the stovetop, and add fresh cream when serving to avoid separation.
Notes
- The naturally sweet flavor of carrots shines through for a simple, nutritious, and comforting creamy soup.
- Using an immersion blender makes pureeing the soup quick and easy directly in the pot.
- The cheesy toast dippers add a delicious crunchy contrast and extra flavor to the smooth soup.
- Do not freeze the soup after adding cream to preserve the best texture and taste.
- This recipe is ideal for a fast, wholesome meal ready in just about 30 minutes.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 178 kcal
- Sugar: 7 g
- Sodium: 863 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 29 mg