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.
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 blended150 grams brie cheese, ½ cup cream
- Season and Serve: season to taste with salt and pepper and servesalt and pepper