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There is something truly comforting about a bowl of velvety, rich soup, and this Creamy Carrot Soup Recipe is a shining star in that realm. Combining the natural sweetness of tender carrots with the smoky depth of bacon and the smooth richness of cream, this soup feels like a warm hug in a bowl. It’s easy to make, yet full of layers of flavor that will captivate anyone lucky enough to taste it. Whether you’re cozying up on a chilly evening or seeking a vibrant starter for your dinner, this soup offers the perfect balance of nourishment and indulgence.
Ingredients You’ll Need
Simple ingredients form the heart and soul of this soup, each adding its own magic to create a luscious texture and unforgettable flavor. From the savory bacon to the earthy sweetness of carrots, every component plays a role in making this Creamy Carrot Soup Recipe so special.
- Bacon (6 oz, chopped): Brings a smoky, crispy depth that infuses the soup with irresistible flavor.
- Yellow onion (1 large, diced): Adds subtle sweetness and an aromatic base to the soup.
- Celery rib (1, diced): Offers a refreshing, mild crunch and balances the sweetness with earthiness.
- Carrots (2 lbs, peeled and sliced): The star ingredient delivering vibrant color and natural sweetness.
- Garlic cloves (2, minced): Provides a gentle pungency that enhances the overall depth.
- Sea salt (2 tsp or to taste): Essential for rounding out flavors and seasoning perfectly.
- Black pepper (1/8 tsp): Adds a whisper of heat and complexity.
- Chicken stock (4 cups): Creates a flavorful, savory liquid base to cook the vegetables in.
- Milk (1/2 cup): Contributes to the creamy texture without overpowering the flavors.
- Heavy whipping cream (1/2 cup plus more to garnish): Elevates the soup with luxurious richness and silken smoothness.
- Parsley (2 Tbsp, optional garnish): Brightens the soup with fresh, herbal notes and adds a touch of color.
How to Make Creamy Carrot Soup Recipe
Step 1: Brown the Bacon
Start by heating a large Dutch oven or pot over medium heat. Cook the chopped bacon until it’s beautifully browned and crispy, releasing all those rich, smoky oils. Once done, carefully remove the bacon with a slotted spoon and set it aside. This bacon fat left in the pot will infuse the rest of the soup with incredible flavor, so don’t discard it!
Step 2: Sauté the Vegetables
Into the pot with the bacon fat, toss in the diced onion, celery, and sliced carrots. Cook these vegetables together for 6 to 8 minutes, gently softening the onions without letting them brown to maintain their sweetness. When they’re tender and aromatic, stir in the minced garlic, sea salt, and black pepper, allowing their fragrances to bloom for about a minute.
Step 3: Simmer with Stock
Pour in the chicken stock to cover the veggies, bringing everything gently to a simmer. Partially cover the pot and let it cook for 20 to 25 minutes until the carrots are wonderfully tender, ready to blend into a silky soup. This simmering step is where the flavors meld effortlessly.
Step 4: Puree the Soup
Now for the magic moment: pureeing. Use a blender in batches or an immersion blender right in the pot to transform the chunky mixture into a smooth, creamy delight. The texture should be velvety and lump-free, showcasing the vibrant orange hue of the carrots.
Step 5: Finish with Cream and Milk
Return the pureed soup to the pot and gently stir in the heavy whipping cream and milk, folding them in until beautifully combined. Taste and adjust the seasoning with a little more salt or pepper if needed. The creaminess will balance the flavors perfectly, making the soup irresistible.
How to Serve Creamy Carrot Soup Recipe
Garnishes
A final touch goes a long way. A drizzle of extra heavy cream swirled on top creates a pretty, inviting finish. Crispy bacon bits scattered over the bowl add delightful crunch and flavor bursts. For a herbaceous brightness, sprinkle finely chopped parsley, which also lends a fresh pop of green against the creamy orange soup.
Side Dishes
This soup pairs beautifully with crusty bread or soft dinner rolls, perfect for dunking into every last drop. A crisp green salad dressed with tangy vinaigrette can cut through the richness of the soup, balancing the meal with fresh, crunchy textures. For a heartier spread, serve alongside grilled cheese sandwiches or warm flatbreads.
Creative Ways to Present
Get a little playful by serving the soup in small mugs or espresso cups at a casual gathering — it’s perfect as a comforting appetizer. For an elegant dinner, ladle the soup into shallow bowls and add a bacon crisp or parsley leaf for an artistic flair. You could even turn it into a layered dish by adding a dollop of sour cream or a sprinkle of toasted nuts on top for textural contrast.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its vibrant flavor and creamy consistency. Before serving again, give it a gentle stir to reincorporate any slight separation of cream.
Freezing
The Creamy Carrot Soup Recipe freezes exceptionally well, making it a convenient make-ahead option. Cool the soup completely and transfer it to freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently over low to medium heat on the stovetop, stirring occasionally to prevent scorching. If the soup has thickened after refrigeration or freezing, add a splash of milk or stock to loosen it up to your desired consistency. Finish with a fresh swirl of cream for that just-made touch.
FAQs
Can I make this soup vegetarian?
Absolutely! Swap the chicken stock for vegetable broth and omit the bacon or replace it with smoky smoked paprika or a vegetarian bacon alternative. You’ll still get a rich, flavorful soup that’s just as creamy and delicious.
What can I substitute for heavy cream?
If you want a lighter version, you can use full-fat coconut milk or even Greek yogurt stirred in at the end. Just add yogurt off the heat to prevent curdling. This keeps the creaminess while reducing calories.
Is this soup suitable for freezing?
Yes, this Creamy Carrot Soup Recipe freezes wonderfully. Just be sure to cool it completely before freezing and thaw it slowly in the fridge to maintain the texture and flavor.
Can I make this soup in a slow cooker?
Definitely! Brown the bacon and sauté the vegetables first, then combine everything in a slow cooker with the stock. Cook on low for about 6 hours or until the carrots are tender. Blend at the end and stir in the cream and milk just before serving.
How do I get the soup really smooth?
For the silkiest texture, blend the soup in a high-speed blender in batches or use an immersion blender right in the pot until completely smooth. Straining the soup after blending is optional but can add an extra touch of finesse.
Final Thoughts
From the first creamy sip to the last comforting spoonful, this Creamy Carrot Soup Recipe is a delightful treat that feels like a warm conversation with an old friend. It’s simple enough to whip up on a busy night but impressive enough to serve guests, making it a versatile favorite in any kitchen. So go ahead, gather your ingredients, and let this soup bring a little extra joy to your day.
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Creamy Carrot Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings (1 cup each)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy carrot soup is a comforting and flavorful dish made with tender carrots, aromatic vegetables, and savory bacon, blended to a smooth consistency and enriched with cream and milk. Perfect as a warm starter or a light meal, it brings together the natural sweetness of carrots and the smoky depth of bacon with a velvety texture that’s both satisfying and easy to prepare.
Ingredients
Meat
- 6 oz bacon (6 strips, chopped)
Vegetables
- 1 large yellow onion (diced, 2 cups)
- 1 celery rib (diced, 1/2 cup)
- 2 lbs carrots (8 large, peeled and sliced into 1/2” thick rings)
- 2 garlic cloves (minced)
Seasonings
- 2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
Liquids
- 4 cups chicken stock (or broth, reduced sodium)
- 1/2 cup milk
- 1/2 cup heavy whipping cream (plus more to garnish)
Garnish
- 2 Tbsp parsley (to garnish, optional)
Instructions
- Brown the bacon: In a 5 1/2 quart Dutch oven or large pot over medium heat, cook the chopped bacon until browned and crisp. Remove the bacon using a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Sauté the vegetables: Add diced onion, celery, and sliced carrots to the pot with the bacon fat. Cook the vegetables for 6-8 minutes, stirring occasionally, until the onions soften but do not brown. Add minced garlic, 2 teaspoons salt, and 1/8 teaspoon black pepper, stirring for another minute to release the garlic’s aroma.
- Simmer the soup: Pour in 4 cups of chicken stock and bring the mixture to a simmer. Partially cover the pot and cook for 20-25 minutes, or until the carrots have softened thoroughly and are tender when pierced with a fork.
- Puree the soup: Carefully transfer the soup in batches to a blender, or use an immersion blender in the pot, and blend until smooth and creamy.
- Finish the soup: Return the pureed soup to the pot. Stir in 1/2 cup heavy whipping cream and 1/2 cup milk to enrich the texture. Adjust seasoning with additional salt and pepper to taste. Warm the soup gently if needed.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
- You can garnish with a drizzle of heavy cream and chopped fresh parsley for added flavor and presentation.
- If the soup is too thick, thin it with additional broth or milk to your desired consistency.
- Use an immersion blender directly in the pot for easier preparation and less cleanup.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
