Roasted Carrot Soup + Cheesy Croutons
Roasted Carrot Soup + Cheesy Croutons
This Roasted Carrot Soup + Cheesy Croutons recipe is a great way to enjoy those veggies with added flavor and perfect comfort! Made from herb roasted carrots, vegetable stock, heavy cream, onions, garlic, and an array of herbs + seasonings, this soup is one that the whole family will love time and time again. Serve with a healthy dose of jumbo cheesy herb croutons or enjoy it alone. Whip together in less than 1 hour. Vegan option available.
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One thing about soup is that it's the best thing ever invented to me----regardless of it's flavor and form. I love a good classic water-based soup, but lately, I've been enjoying creamier bases with bold flavor. This Roasted Carrot Soup + Cheesy Croutons is by far one of my top faves during the cooler months, especially when it's extremely cold like today. Not only is the texture perfect and comforting, but the warm seasonings create such a beautiful warmth that's undeniable.
Last year when I did Soup Week on Orchids + Sweet Tea, you were so thrilled by the many flavor options, therefore, I needed to add this one to my list. If you have a picky eater who isn't as heavily into their veggies (whether it be a child or adult), then this soup is a great way to make carrots more enjoyable in my opinion. Plus, this Creamy Roasted Red Pepper + Tomato Soup is a delicious soup to try next!
I've always been a soup person, especially in later teen years into adulthood and growing up in a Jamaican household definitely brings the soup loving out of you and I seriously am into ALL KINDS. My top faves are chicken soup, goat soup, and red peas soup (all Jamaican staples), however, I've enjoyed my fair share of soups like creamy roasted tomato soup, butternut squash, tuscan-style beans + veggies, and the list goes on. Haha.
This Roasted Carrot Soup is super easy to make, only uses a few staple ingredients, creamy, velvety, flavorful. Plus, it comes with a vegan option.
Roasted Carrots; a Game-Changer
I like to roast my carrots (much like my tomatoes) in a hot oven until they blister and become sweet. The heat from the oven caramelizes the outside of the carrots and enhances its natural sugars, much like how caramelized tomatoes or onions become sweet after cooking.
Roasted carrots are also better seasoned than their plain carrot counterparts. When you roast the carrots, you first toss them in olive oil, salt, pepper, and other herbs + seasonings before they bake. That first step adds so much more flavor rather than making a sauce from plain raw carrots. Once the carrots are charred and tender, it’s time to remove them from the oven.
The more charred your carrots are, the sweeter they will be. You do still want a little structural integrity to the carrots (as they do shrink overtime), so bake them until they just start to blister and blacken. The blackened flavor on the outside of the carrots really enhances the overall flavor in this soup.
How to Make Creamy Roasted Carrot Soup + Cheesy Croutons
To make this creamy carrot soup, you'll start by roasting up those carrots. Doing so enriches the flavors greatly. Also, this enhances the rich, caramel flavors in the soup. The key for this recipe is to start with large carrots. Then you'll make your jumbo croutons by mixing together the ingredients and baking the bread until crispy. Now, you'll blend the base ingredients of the soup together, simmer over the stovetop, and wallah!
Serve with your Jumbo Cheesy Herb Croutons or a side of grilled cheese or regular homemade croutons sprinkled on top. SO good!
Ingredients for Roasted Carrot Soup + Cheesy Croutons
Here's what you need to make this creamy Carrot Soup + Cheesy Croutons at home:
- Carrots. I always use organic carrots. You'll need about 3-4 lbs. of carrots for nice color and bold taste.
- Heavy cream. I recommend organic–always! Of course, for a vegan option, just use full-fat coconut cream/milk.
- Vegetable stock. Use store-bought low-sodium broth or make your own!
- Garlic. I prefer fresh, but you could substitute with 1 Tablespoon garlic powder in a pinch for a bold flavor. You can also roast your garlic with the carrots for greater flavor.
- Red onion. Substitute with yellow or white if that’s what you have.
- Olive oil. You can also use Grapeseed oil or coconut oil as well.
- Herbs + Seasonings. A great addition of flavor. Adds such savoriness from the salt, black pepper, smoked paprika, parsley, basil, oregano, thyme, + turmeric.
- Sharp Cheddar Cheese. I like to use the raw brick of cheese for a fresh, bold flavor for the croutons, however, you can always use shredded sharp cheddar if it's what you have on hand. You can also substitute with shredded Mild cheddar, Mozzarella, etc. For a vegan option, I love using high-quality cheeses from So Delicious Dairy-Free or Violife.
- Bread. I love using rustic bread such as sourdough, however, other types of rustic bread works just fine!
- Italian seasoning. You can use a store-bought version or create your own blend.
- Dried herbs. I like a mixture of Italian seasoning with additional herbs + seasonings like parsley, smoked paprika, and additional garlic powder.
Serving Suggestions for This Creamy Carrot Soup
I like to add some extra texture to creamy soups like this one. Most people might enjoy creamy soups with a side of grilled cheese or bread, which is totally fine. But I wanted to share a few more ideas incase you make this carrot soup more than once and want to switch things up outside of using the jumbo cheesy croutons!
Other topping ideas include:
- Roasted broccolini or broccoli
- Crispy bacon (if you're not plant-based, of course) pr mushroom 'bacon'
- Melted cheese (vegan or regular if you're not vegan!)
- Crispy sage leaves
- Roasted chickpeas
- Roasted Brussels sprouts, shredded
- Roasted cauliflower florets
- Kale chips
Tips For Making Good Soup Every Time:
Now, if you're intimidated with making soup or are concerned that it won't turn out as delicious, no worries. In my experience with making many different types of soup and watching the adults around me make a TON of soup (it's a staple in the Jamaican culture), I've learned a few things along the way that can help you make really good soup, including this creamy roasted carrot soup:
- Chop your veggies and ingredients into bite-sized pieces for greater ease when eating.
- ALWAYS sauté your veggies, especially the garlic, onions, etc.
- Make your own stock if you can or use water as your base with seasonings + herbs for a great taste. If using store-bought stock/broth, always purchase high-quality ones.
- Let it simmer. While you might be tempted to cook your soup on high for a faster cook time, it's definitely BEST to let everything simmer and allow the flavors to "fuse" together slowly.
- If using meat, always sear your meat in the pot first prior to adding it to the soup to cook the rest of the way.
- If adding dairy, always stir it in last or during the final few minutes.
- To thicken, always mix your thickener (flour, arrowroot, starch, etc.) in a small bowl with some of the hot broth from your soup before adding it to the entire pot of soup. This prevents lumps and gives you a nice creaminess.
Why Carrots Anyway? Health Benefits?
More importantly, did you know that carrots are super beneficial? They are awesome sources of beta-carotene, fiber, Vitamin-K, Potassium, and antioxidants.
In addition, if you're someone who is thinking about making 'weight loss' one of your New Year goals, then carrots are just the thing for you! They are weight-loss friendly and have been linked to reduce cholesterol and of course as most of are aware---THEY REALLY DO IMPROVE EYE HEALTH!
Among other great benefits, carrots also help to lower Blood Sugar levels and are great sources of fiber as previously mentioned, and feed the good bacteria in our guts, which aides better digestion.
How to Make Homemade Croutons
Homemade Croutons are easy to throw together. If you're thinking of switching things up from my Jumbo Cheesy Herb Croutons, then regular croutons are just as delish! While you might think that it’s so hard to make—-I’m here to show you just how easy it is. In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, tossing everything together until bread is fully coated.
Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Roasted Carrot Soup + Cheesy Croutons. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
REASONS WHY YOU’LL LOVE THIS ROASTED CARROT SOUP!
First and foremost, the flavors in this simple and creamy roasted carrot soup is enough to convince anyone, however, here are a few more reasons why you’ll love this soup for dinner:
- It’s absolutely delicious—-creamy + velvety. I always try to ensure that my creamy soups are just that----creamy! So, using cream-based ingredients like a high-quality heavy creamy helps to achieve this best!
- Super easy to make and quick! I literally love making the most delicious weeknight meals that don't take a ton of time and effort and this recipe is it! Plus, no crazy clean-up! Can we say–Everything in a baking sheet, pot and blender?
- Full of flavor + well seasoned! (The best reason). This by far is one of my biggest reasons for making this soup. I enjoy adding herbs + seasonings to create a bold flavor profile that works.
- Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever! Most of all, this is my biggest plus! I love soup during anytime of the day, especially whenever there are leftovers. The good thing is that this soup reheats nicely once done over the stovetop---slow and warmed through and you can add a bit of heavy cream or veggie stock if it's not creamy enough.
Best Types of Cheese for the Jumbo Croutons
Even though this Roasted Carrot Soup taste best with using sharp cheddar for the Jumbo Croutons, you can also switch things up and add a new flare in their flavor profile by adding any of the following (best when freshly grated for a better melt):
- Gruyère
- Mild Cheddar Cheese
- Gouda
- Mozzarella
- American cheese
- Parmesan cheese
How To Store Leftover Roasted Carrot Soup + Cheesy Croutons
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Can I Make This Roasted Carrot Soup Vegan?
Absolutely! To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Edwards & Son's Let's Do Organic or Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for your jumbo croutons, if serving together.
Comforting Soup Recipes to Try Next!
- Creamy Garlic Chicken Gnocchi Soup
- Roasted Broccoli Cheddar Soup
- Creamy Roasted Garlic Cauliflower Chickpea Soup
- Creamy Tuscan Tortellini Soup
- Hearty Cheddar Garlic Herb Potato Soup
- Easy Flavorful Rigatoni Meatball Soup
- Fall Detox Sweet Potato Veggie Soup
- Loaded Vegan Veggie Soup
MADE OUR RECIPE(S)?
If you make this Roasted Carrot Soup + Cheesy Croutons, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Roasted Carrot Soup + Cheesy Croutons
Ingredients
ROASTED CARROTS:
- 3-4 lbs. organic carrots, peeled + roughly chopped
- 3-4 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
SOUP:
- ½ red onion, chopped (You can use any type of onions)
- 3 garlic cloves, minced
- 1 tablespoon Extra virgin olive oil
- 1 ½ cups organic heavy cream (See Notes for Vegan option)
- 4 cups organic vegetable stock/broth
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ½ teaspoon turmeric powder
JUMBO CHEESY HERB CROUTONS:
- 2-3 cups jumbo cubed rustic bread (I like to use sourdough bread; See post for more options!)
- ¼ cup Extra virgin olive oil
- 1 cup freshly-grated sharp cheddar cheese
- 2 tsps Italian seasoning, homemade or store-bought (See post for How to Make homemade)
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
GARNISH (OPTIONAL):
- Pumpkin seeds
Instructions
TO ROAST THE CARROTS:
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Add the chopped carrots unto the baking sheet (in a single layer) and drizzle with olive oil and season with salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, thyme, and red pepper flakes and bake for 20-25 minutes or until carrots are charred and tender. Remove and let cool slightly.
TO MAKE THE JUMBO CROUTONS:
- In a bowl, add the jumbo cubed bread, olive oil, Italian seasoning, garlic powder, parsley, smoked paprika, and grated sharp cheddar, tossing everything together until bread is fully coated. NOTE: The cheese won't necessarily stick unto the bread, so be sure to spoon the cheese atop the beard once lined unto baking sheet.
- Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
BLEND EVERYTHING TOGETHER:
- In a medium-sized dutch oven pot over medium-high heat, add the olive oil. Once heated, add the chopped onions and minced garlic and sauté until translucent + fragrant, about 1-2 minutes. Remove from heat and add the sautéed onions/garlics in a high-powered blender along with the roasted carrots and vegetable stock. Blend on high-speed until everything is fully broken down and smooth.
TO MAKE THE SOUP:
- In the same medium-sized dutch oven pot over medium-high heat, add the blended carrot mixture along with the heavy cream, salt, black pepper, smoked paprika, oregano, basil, parsley, thyme, and turmeric, stirring everything together until combined.
- Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer for another 5-6 minutes.
- At this point, the soup should be thickened and velvety as it continues to simmer.
- Remove from heat and serve immediately into prepared bowl(s), top with Jumbo Cheesy Herb Croutons, sprinkles of pumpkin seeds if desired and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- VEGAN OPTION: To make this soup vegan, simply substitute the heavy cream with full-fat coconut cream/milk. I love using canned coconut cream from Edwards & Son's Let's Do Organic or Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. Also, use dairy-free cheese for your jumbo croutons, if serving together.
- EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Roasted Carrot Soup + Cheesy Croutons. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
- REGULAR CROUTONS: To make regular croutons with the cheese, be sure to follow my How to Make Homemade Croutons recipe!
Nutrition
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Roasted Carrot Soup + Cheesy Croutons.
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