Cream Of Carrot-Cheddar Soup
Creamy, flavorful carrot and cheddar soup with a hint of thyme, perfect for cozy meals and suitable for both lunch and dinner. Rich and comforting.
Ingredients
Instructions
- Saute onions in margarine until translucent.
- Add shredded carrots, shredded potatoes, chicken broth, dried thyme, bay leaf, Worcestershire sauce, sugar, salt, and pepper.
- Simmer the mixture until vegetables are tender, about 20-30 minutes.
- Remove and discard the bay leaf.
- Stir in milk and shredded Cheddar cheese, stirring until cheese is melted and the soup is heated through.
- Serve hot.
Tips & Substitutions
For a creamier texture, blend the soup after simmering, then return it to the pot before adding milk and cheese. If you prefer a lighter option, substitute half of the milk with vegetable broth. Fresh herbs like parsley can enhance the flavor, and adding a pinch of nutmeg can elevate the soup's warmth. For a twist, consider incorporating some spices from your favorite American recipes.
Serving Suggestions
Serve the Cream Of Carrot-Cheddar Soup with crusty bread for dipping or a light salad on the side for a complete meal. It pairs beautifully with Marinated Baked Chicken for a hearty dinner. For a delightful contrast, consider topping the soup with croutons or a sprinkle of fresh herbs. Enjoy it alongside a light dessert to round off your meal.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens, add a splash of milk or broth to reach your desired consistency. Avoid microwaving, as it can alter the texture of the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Carrot-Cheddar Soup contains roughly 871 calories, with 36g protein, 111g carbohydrates, and 42g fat. It is an excellent source of vitamin C (442% of the Daily Value), iron (222% of the Daily Value), and vitamin A (156% of the Daily Value). Note that it is relatively high in sodium, at 2142mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cheese in this recipe?
Yes, you can experiment with different cheeses like Gruyère or Monterey Jack for a unique flavor. Just be mindful that each cheese melts differently, which can affect the soup's creaminess and texture.
Is it possible to make this soup vegan?
Absolutely! To make it vegan, substitute margarine with olive oil or vegan butter, use vegetable broth instead of chicken broth, and replace milk with a non-dairy milk alternative. Choose a plant-based cheese or omit it entirely for a lighter soup.
How can I make this soup spicier?
To add some heat, consider including a dash of cayenne pepper or red pepper flakes while simmering the vegetables. You might also stir in a bit of hot sauce when serving for a flavorful kick that complements the cheese and carrots.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).