Best 3 Carrot Cheese Soup Recipes

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Indulge in a symphony of flavors with our carrot and cheese soup recipes. Embark on a culinary journey where the sweetness of carrots harmonizes with the richness of cheese, resulting in a velvety and comforting dish. Discover variations that cater to your dietary preferences, including a classic version, a vegan alternative, and a slow-cooker option. Each recipe is meticulously crafted to deliver a delightful balance of flavors and textures, perfect for cozy dinners or quick weekday lunches. Let your taste buds rejoice as you explore the delightful possibilities of carrot and cheese soup.

Let's cook with our recipes!

CARROT CHEESE SOUP



Carrot Cheese Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 to 3 tablespoons butter
2 tablespoons all-purpose flour
1 medium carrot, diced
2 green onions, sliced
2 tablespoons cubed 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

Steps:

  • In a large 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.

Nutrition Facts : Calories 244 calories, Fat 18g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE



3 C's Soup #3 (Carrot, Cauliflower & Celery) W/Cheese image

This is a chunked full vegetable soup with lots of vitamins. Made for my special kids who had usually never tasted a fresh vegetable before. There are no onions, garlic or peppers in any of the soups.

Provided by Montana Heart Song

Categories     Cauliflower

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 large head cauliflower, cut in flowerettes, then cut vertically, thin slices
10 stalks celery, thinly sliced with leaves
6 large carrots, grated
2 quarts water
1/2 cup margarine
1 teaspoon salt or 1 teaspoon salt substitute
1 (12 ounce) can evaporated milk
2 cups milk
2 cups frozen peas (optional)
2 cups cheddar cheese

Steps:

  • In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
  • Cook 20 to 25 minutes on low heat, covered.
  • Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
  • Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
  • Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

SOPA DE ZANAHORIA -- CARROT AND CHEESE SOUP (PARAGUAY)



Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay) image

Make and share this Sopa De Zanahoria -- Carrot and Cheese Soup (Paraguay) recipe from Food.com.

Provided by Sydney Mike

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup unsalted butter
1/2 lb carrot, sliced 1/2-inch thick
1/2 teaspoon salt
1/2 teaspoon granulated sugar
2 cups hot water
2 ounces cheddar cheese, shredded

Steps:

  • In a 2-quart saucepan, melt the butter over medium heat, then add the carrots & cook, stirring, until they are covered with the butter.
  • Add salt, sugar & hot water, then bring to a boil, cover, reduce heat to low, & cook until soft, about 20 minutes.
  • Drain, reserving the cooking liquid, then transfer the carrots to a blender & process until smooth, adding a little of the cooking liquid.
  • Return to the saucepan with the remaining liquid & bring to a boil, then reduce heat to low & stir in the cheese, while simmering until the cheese melts ~ The texture should be like that of heavy cream.
  • Add additional salt, pepper or sugar as needed, then serve.

Tips:

  • For a smoother soup, blend it until completely smooth using an immersion blender or in a regular blender in batches.
  • If you don't have any vegetable broth on hand, you can use water instead. Just add a little extra salt and pepper to taste.
  • To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat it over medium heat until warmed through.
  • Feel free to add other vegetables to the soup, such as diced celery, chopped onion, or frozen peas.
  • For a vegan version of the soup, omit the cheese or use a vegan cheese alternative.

Conclusion:

This carrot and cheese soup is a delicious and comforting soup that is perfect for a cold day. It is also relatively easy to make, and it is a great way to use up leftover carrots. So next time you have some carrots on hand, give this soup a try!

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