ROASTED CARROT AND BRIE SOUP
Make and share this Roasted Carrot and Brie Soup recipe from Food.com.
Provided by Evie3234
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450F and melt the butter in 9 inch square baking pan.
- Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
- Transfer carrots and butter to a large heavy saucepan.
- Add onions and cook until translucent (about 3-5 minutes).
- Add the chicken stock and season with salt and pepper.
- Simmer for 30 minutes or until carrots are soft.
- Pour about 1/3 of the soup in to a blender.
- Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
- Pour into a clean saucepan, blend remaining soup and add to saucepan.
- Add the cream and correct seasonings if necessary.
DEE'S ROASTED CARROT SOUP
This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise.
Provided by Allyson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h10m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper.
- Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil.
- Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 25.6 g, Fat 3.7 g, Fiber 5.6 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 655.8 mg, Sugar 9.1 g
ROASTED GARLIC AND BRIE SOUP
This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.
Categories Bon Appétit Soup/Stew Brie Cheese Garlic
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
- Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
- Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.
ROASTED CARROT AND TAHINI SOUP
A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
- Roast in the preheated oven until lightly browned and soft, about 25 minutes.
- Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
- Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g
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