Carrot Cheese Soup Recipe

5 1 3
Carrot Cheese Soup Recipe
Carrot Cheese Soup Recipe photo by Taste of Home
Publisher Photo

Carrot Cheese Soup Recipe

Read Reviews
5 1 3
Publisher Photo
I THOUGHT this sounded like a compatible mix of ingredients when I read the recipe for the first time - and it is delicious. It's a pretty color and makes a hearty soup to serve during the winter months. -Terese Snyder, Marquette, Michigan
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 to 3 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 medium carrot, diced
  • 2 green onions, sliced
  • 2 tablespoons diced fully cooked ham
  • 2 cups hot chicken broth
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce

Directions

In a saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender. Yield: 2 servings.
Originally published as Carrot Cheese Soup in Reminisce January/February 1999, p49

Nutritional Facts

1 cup: 244 calories, 18g fat (11g saturated fat), 55mg cholesterol, 1286mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 9g protein.

  • 2 to 3 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 medium carrot, diced
  • 2 green onions, sliced
  • 2 tablespoons diced fully cooked ham
  • 2 cups hot chicken broth
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce
  1. In a saucepan, melt the butter; stir in flour until smooth. Cook and stir over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese, parsley, pepper and hot pepper sauce; heat until the cheese is melted and the vegetables are tender. Yield: 2 servings.
Originally published as Carrot Cheese Soup in Reminisce January/February 1999, p49

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brazenlove User ID: 5575037 202954
Reviewed Dec. 15, 2010

"I made this for lunch and my husband and father-in-law loved it! :) thanks for a great recipe"

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