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Bowl of Roasted Carrot Soup with Cheesy Croutons with a spoon
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5 from 9 votes

Roasted Carrot Soup + Cheesy Croutons

This velvety, smooth Roasted Carrot Soup + Cheesy Croutons is completely rich and comforting in flavor for the entire family!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course, Soup
Keyword: carrots, cheesy, creamy, croutons, dinner, homemade, kid-friendly, lunch, roasted, soup, vegan, vegetarian
Servings: 4 servings
Calories: 585kcal
Author: Shanika

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
US Customary - Metric

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!

Notes

  • 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

Calories: 585kcal | Carbohydrates: 11g | Protein: 4g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 101mg | Sodium: 2140mg | Potassium: 217mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2623IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg