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Carrot Soup with Blue Cheese

Yields1 ServingPrep Time10 minsCook Time50 minsTotal Time1 hr

This isn’t just any carrot soup. The blue cheese adds so much flavor and makes this a full meal. Serve with artisan crusty bread. 

 2 cups yellow onion, chopped
 1/4 cup olive oil
 2 cloves garlic, minced
 4 cups (32 ounces) vegetable broth
 1/2 cup half and half
 1 pound russet potatoes, peeled and cubed
 1 pound carrots, peeled and chopped
 6 ounces crumbled blue cheese

In a large heavy bottomed sauce pan, sauté onion in olive oil over medium heat for 10 minutes, until translucent and fragrant. Stir in the garlic the last 2 minutes. Add the broth, half and half. Increase the heat to and bring to a boil. Add the potato and carrots. Simmer for 30 minutes or until potato and carrots are softened.


Carefully transfer to a blender. Puree in batches. Return soup to the pot and heat again over medium heat. Stir in 4 ounces of the blue cheese and the half and half. Top each bowl of soup with blue cheese crumbles, chopped onion and steamed carrots.