Carrot and Onion Soup


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This creamy soup is one of my favorites!

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Serving Size / Yield

4 servings


  • 2 Tbs. butter
  • 1 med. onion, thinly sliced
  • 4 lg. carrots, peeled and thinly sliced
  • 1 qt. chicken stock
  • 1 tsp. salt
  • pepper, to taste
  • 1 C. whipping cream

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Heat butter in saucepan and simmer onions for three minutes.  Add carrots and simmer 3 more minutes.  Add stock and salt and simmer for 20 minutes.  Remove from heat and allow to cool.  Process in a food processor or blender thoroughly until mixture becomes a very fine puree.  Strain through a fine to medium sieve (you will lose at least 1/3 of the initial volume by doing so).  Return soup to saucepan, bring to a boil, and reduce heat. Add cream.  Do not allow to boil again once cream has been added.  Serve, garnished with croutons and parsley.

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