Roasted Carrot and Brie Soup

Submitted by ltdsaloon16r

"Adapted from a Canadian Cookbook"

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 6

ingredients

• 29.58 ml butter
• 709.77 ml carrots, coarsely chopped
• 118.29 ml onion, coarsely chopped
• 1419.54 ml chicken stock
• salt and black pepper
• 85.04 g brie cheese (rind removed)
• 177.44 ml cream

directions

1. Heat oven to 450F and melt the butter in 9 inch square baking pan.
2. Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
3. Transfer carrots and butter to a large heavy saucepan.
4. Add onions and cook until translucent (about 3-5 minutes).
5. Add the chicken stock and season with salt and pepper.
6. Simmer for 30 minutes or until carrots are soft.
7. Pour about 1/3 of the soup in to a blender.
8. Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
9. Pour into a clean saucepan, blend remaining soup and add to saucepan.
10. Add the cream and correct seasonings if necessary.

Reviews

[Theca]

Really easy to make! Tastes wonderful. I’ll be making this again and possibly other brie soups in the future too.

 

[bakingjunkie]

I love this recipe! It's decadent...I have made it several times - both with & without the cream. I like it both ways but with the cream it's definitely richer.