Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Carrot Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

Nutritional Facts

1 cup: 217 calories, 6g fat (4g saturated fat), 19mg cholesterol, 589mg sodium, 35g carbohydrate (12g sugars, 5g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Carrot Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31

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Reviews forCarrot Soup

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MY REVIEW
BobbysChicagoBAbe@hotmail.com User ID: 1665956 255176
Reviewed Oct. 8, 2016

"Pretty good! will make again. Followed tigortweet's suggestions!"

MY REVIEW
tigortweet User ID: 6916011 233087
Reviewed Sep. 18, 2015

"very good! I ended up adding some garlic salt but other than that this was a hit. very good with Swiss or parmesan cheese. will make this again!"

MY REVIEW
krucook User ID: 517980 45508
Reviewed Sep. 7, 2014

"Delish my family loves this soup. We like the consistency. Thanks for sharing a great recipe."

MY REVIEW
truejoie User ID: 6609726 21527
Reviewed Jan. 10, 2013

"This soup was not bad at all, very creamy. We added a little more milk, and thought it could use a little more seasoning. We will make it again since my husband like his soups pureed."

MY REVIEW
Ava Gardner User ID: 5876361 202175
Reviewed Dec. 10, 2011

"This hit the spot on a cold winter night. I used parmesan cheese instead of swiss. I will definitely make this again and again."

MY REVIEW
cherpow User ID: 1797031 20939
Reviewed Oct. 12, 2010

"GREATSOUP!!! I made this low cal by using fat-free milk and it was great!!!!"

MY REVIEW
Chickee1 User ID: 4556774 75097
Reviewed Nov. 15, 2009

"This soup was great!! easy to make and really tasty, even without the cheese.."

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