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Carrot Soup

 Carrot Soup
This nice creamy soup really hits the spot...whether you serve it by itself, with sandwiches or as a first course. My family enjoys it often here on our acre in the country.
6 ServingsPrep/Total Time: 30 min.


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2-1/2 cups chicken broth
  • 1 pound carrots, sliced
  • 2 large potatoes, peeled and cubed
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded Swiss cheese and minced fresh parsley, optional


  • In a large saucepan, saute onion in butter until tender. Add the
  • broth, carrots and potatoes; bring to a boil. Reduce heat; cover and
  • simmer for 15-20 minutes or until vegetables are tender. Remove from
  • the heat; cool slightly.
  • Transfer to a blender; cover and process until blended. Return to
  • pan. Stir in the milk, salt and pepper; heat through (do not boil).
  • Garnish with cheese and parsley if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 217 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 589 mg sodium, 35 g carbohydrate, 5 g fiber, 7 g protein.