Amazing Carrot Cheese Soup
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 9.85 ml butter
- 9.85 ml olive oil
- 0 onion, minced
- 1 garlic clove, minced
- 0 red bell pepper, minced
- 3 medium carrots, grated
- 1 medium-large potato, grated
- 4.92-7.39 ml salt
- 1.23-2.46 ml cayenne
- 1.23 ml thyme
- 0.25 ml ground rosemary
- 0.25 ml ground sage
- water, to cover
- 59.14 ml cream cheese (2 oz)
- 236.59 ml milk
- 118.29 ml cheddar cheese, grated
- 29.58 ml fresh parmesan cheese, grated
directions
- Mince onion.
- Melt butter and olive oil in saucepan over low heat.
- Add onion and sautee.
- Prepare garlic bell pepper, carrot, and potato, in that order, adding each to the pan once it's ready, stirring after each addition.
- Season veggies with salt, cayenne, thyme, rosemary, and sage.
- Add water to cover, turn up heat, and bring to a boil.
- Reduce heat and simmer until veggies are tender (about 20 minutes).
- While they simmer, liquefy cream cheese with milk in the blender.
- After vegetables are tender, still milk mixture, cheddar, and parmesan into the soup. Warm, but do not boil.
- Serve with bread or crackers of choice (caraway rye is nice). Parsley garnish optional.
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RECIPE SUBMITTED BY
Kate S.
Parnell, 0