Roasted Carrot and Brie Soup

In the fall when the weather starts to turn chilly, I find myself searching for cozy soups to warm up with. This roasted carrot and brie soup is one of our absolute favorites, the sweetness of the carrots pairs perfectly with the creamy brie. This soup is super satisfying, easy to make, and freezer friendly. Finally, you can substitute the chicken stock for vegetable stock and it can easily be vegetarian.

Sometimes you don’t need a lot of ingredients to build flavor and create an incredible meal. Humble carrots and creamy French brie come together in this recipe to create a beautifully rich and creamy puree that is both satisfying and nourishing. It is the perfect soup for warming up on rainy fall days and chilly winter evenings.

Ingredients (and substitutes)

To make a flavorful and and silky roasted carrot and brie soup you only need 7 ingredients, most of which can be found in your pantry.

• Carrots – Peeled and either sliced into rounds or batons. Carrots are a great primary ingredient because they are affordable and packed full of nutrients like Vitamins A and C. If you give your carrots a really good wash you can even skip the peeling stag and leave the skins on, this may add an earthy note to the final dish.
• Onions – We used yellow onions for this dish to increase the onion flavor and add more savory elements to the dish. These are the secret ingredient that builds depth of flavor.
• Stock – For this recipe we used chicken stock to build richness in the soup. However, you can easily substitute vegetable stock to make this soup vegetarian. When we don’t have time to make our own stock, we prefer to use Better than Bouillon which has great flavor.
• Cream – We’ve used table cream for this recipe, anything between 18-30% fat content will help build a smooth creamy texture. Avoid any sweetened creams for this recipe. You could easily substitute milk for this recipe and still achieve a beautiful consistency in the soup.
• Brie – Rind removed and sliced. Brie is a soft creamy cheese made from cows milk, which mas a mild but delicious flavor.

Equipment – We recommend using an immersion blender or stick blender for pureeing this soup. It is much quicker and easier to use than transferring the hot liquid into a countertop blender. We have used our KitchenAid Hand Blender for years and would strongly recommend it

How to make roasted carrot and brie soup from scratch (with photos)

Make this incredibly flavorful soup in these 6 easy steps. The secret to delivering depth of flavor is roasting the carrots. Don’t be afraid to get a little charred color on the carrots surface, this will help develop a nice caramelized surface and rich flavor.

Questions for roasted carrot and brie soup

What is the best way to store carrot and brie soup? This soup will keep in the fridge for 3-4 days, or freeze it for up to 3 months.

Do I need to peel the carrots? Definitely not, if the carrots are properly washed then you can skip the peeling stage. However, the final texture of the soup may be slightly less silky and smooth if the peels are left on.

What is the best way to puree the soup? I am a big fan of immersion blenders, also known as stick blenders. The can be used directly in the soup pot after it has chilled slightly and are much easier to clean than a blender. I have used a few different models over the years, our current KitchenAid Hand Blender is my favorite, the metal blender just feels more durable and tough.

Is roasted carrot and brie soup vegetarian? Technically, this recipe is not vegetarian. However, by substituting vegetable stock for the chicken stock this soup can easily be vegetarian.

Roasted Carrot and Brie Soup

When the weather starts to turn chilly in the fall, I find myself searching for cozy soups to warm up with. This soup one of my absolute favorites, the sweetness of the carrots pairs perfectly with the creamy brie making the perfect cozy dish. This soup is super satisfying, easy to make, and freezer friendly. Substitute the chicken stock for vegetable stock and it can easily be vegetarian.

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Course Lunch, Soup

Cuisine American

Servings 6

Calories 320 kcal

Equipment

• immersion blender or countertop blender

Ingredients

  

• 2.2 lbs carrots sliced
• 4 tbsp salted butter melted, divided
• 2 medium yellow onions diced
• 1 tsp dried thyme
• 8 cups chicken stock
• 150 grams brie cheese rind removed
• ½ cup cream table
• salt and pepper to taste

Instructions

 

• Preheat: Preheat oven to 450°F
• Roast Carrots: Toss carrots in 3 tbsp melted butter and spread out in single layer on baking pan. Roast carrots in oven for 25 minutes, tossing them half way through. To add charred flavor, cook for additional 5 minutes under broiler, being sure not to place carrots too close to direct heat.
  2.2 lbs carrots, 4 tbsp salted butter
• Cook Onions: While carrots are roasting in oven, heat a large pot over medium heat and add remaining tbsp of butter, dried thyme, and diced onions. Cook until onions are translucent, approximately 5 minutes.
  4 tbsp salted butter, 2 medium yellow onions, 1 tsp dried thyme
• Combine and Simmer: Add chicken stock and roasted carrots and bring to a boil, reduce temperature and simmer for 15 minutes.
  8 cups chicken stock
• Blend: Remove from heat and blend the soup until texture is smooth. I prefer to blend with an immersion blender as I can keep the soup in the initial pot, however if you are using a countertop blender work in batches to blend the soup and return the blended soup to the pot once completed
• Add Brie: Mix in cream and brie, gently stirring until the brie is fully melted and is fully blended
  150 grams brie cheese, ½ cup cream
• Season and Serve: season to taste with salt and pepper and serve
  salt and pepper

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