Roasted Carrot and Brie Soup

"Adapted from a Canadian Cookbook"
 
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Ready In:
1hr 10mins
Ingredients:
7
Serves:
6
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ingredients

  • 2 tablespoons butter
  • 3 cups carrots, coarsely chopped
  • 12 cup onion, coarsely chopped
  • 6 cups chicken stock
  • salt and black pepper
  • 3 ounces brie cheese (rind removed)
  • 34 cup cream
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directions

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

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Reviews

  1. Really easy to make! Tastes wonderful. I’ll be making this again and possibly other brie soups in the future too.
     
  2. 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.
     
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