CREAM OF CARROT CHEDDAR SOUP
This recipe came from my long-time friend Karlyn many, many years ago when are kids were little and we shared so many recipes. I remember it was a time when the kids didn’t want to eat a lot of variety so I told them it was cheese soup. My husband thought it really was. Hahaha fooled them all. There are lots of carrots in this. It’s a good way to use up the last of the bag in the frig.
CREAM OF CARROT CHEDDAR SOUP
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 8 carrots, chopped
- 5 cups chicken/veggie stock
- 1 tsp Worcestershire sauce
- ¼ tsp thyme
- 1 bay leaf
- Dash hot pepper sauce
- Pinch of pepper
- Salt to taste
- 1½ cups 2% milk
- 1 cup shredded old cheddar cheese
Instructions
In a large saucepan, sauté onion in oil for approximately 5 minutes. Add carrots, stock, rice, Worcestershire, thyme, bay leaf, hot pepper sauce, pepper and salt. Bring to a boil, reduce heat to low and simmer for 25 minutes or until carrots are tender. Discard bay leaf. Using your hand blender (or blender/food processor) puree soup. Stir in milk and cheese. Heat just until cheese is melted.
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