Carrot Soup with Blue Cheese


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Carrot Soup with Blue Cheese Carrot Soup with Blue Cheese

54321 Based on 8 Reviews

A different take on a beautiful carrot soup.  You will love this clean and simple soup.

Servings: 6
Prep Time: 15 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 Vidalia onion, roughly chopped
2 celery stalks, chopped
4 Tablespoons butter
4 cups vegetable stock
1 lg potato, peeled and diced
1 cup lettuce, chopped
1 pound carrots, peeled and chopped
1/2 cup heavy cream (can omit)
4 oz blue cheese, crumbled
salt and pepper to taste

Directions

In a soup pot over medium heat, melt the butter and sauté the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes.  Add the cream. Transfer to blender and purée. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

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Leave a Comment

Reader Comments:

54321

Looks wonderful and easy to do. I have question, do you pour into blender hot or wait for it to cool?

By LaurelFaye on January 13, 2012

54321

CAN CHOPPED SPINACH BE SUBSTITUTED FOR THE CHOPPED LETTUCE?

By MICHELE on December 05, 2011

54321

Made this tonight....my husband loved it!!!!!

By Anonymous on October 15, 2011

54321

Paula, I would like to get A good recipe for Shortbread cookies June Green

By June Green on October 11, 2011

54321

What an easy and delicious soup! This was a hit with my family, including my 8 year old son who usually refuses to eat his vegetables. I will definitely make this again for my family!

By Stacey McClellan on January 17, 2011

54321

Excellent! Used Mayan Onion {for Vidalia}, Romaine Hearts {for Lettuce}& Gorgonzola {for Blue Cheese} . Cook/Prep time is very accurate and I might serve at Thanksgiving!

By chateaubell on October 31, 2010

54321

I agree, one of the best soups I have ever made! Delicious and simple to prepare.

By Anonymous on February 08, 2010

54321

One of the best soup I have cooked....Thanks Paula Deen for the recipe, it was easy and fast your great....

By Anonymous on October 30, 2009

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