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 mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course, Soup
Keyword: carrots, cheesy, creamy, croutons, dinner, homemade, kid-friendly, lunch, roasted, soup, vegan, vegetarian
Servings: 4 servings
Calories: 585kcal
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
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!
- 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!
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