Cheese And Carrot Soup: Perfect Pairing For A Cozy Meal

There are many types of cheese that can be paired with carrot soup. For example, a roasted carrot soup recipe recommends adding grated cheddar cheese to the soup. Another recipe for carrot and parmesan soup suggests adding bacon, celery, leek, and garlic to enhance the flavour. A third recipe for carrot soup recommends serving the dish with Humboldt Fog goat cheese on top.

Roasted carrot soup with cheddar cheese

This roasted carrot soup with cheddar cheese recipe is a delicious and easy-to-make meal that is perfect for a cold winter day. The soup is seasoned with cumin, smoked paprika, and cayenne pepper, and the addition of cheddar cheese makes it creamy and rich. The cooking method is also unique as the vegetables are roasted in the oven, enhancing their flavour and resulting in a caramelized and smoky soup.

Ingredients:

• Olive oil
• Cumin
• Smoked paprika
• Cayenne pepper
• Kosher salt
• Black pepper
• Carrots
• Onion
• Garlic
• Vegetable broth
• Mild or sharp cheddar cheese
• Parsley or chives

Instructions:

• Preheat the oven to 425 degrees F.
• Whisk together the olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper in a large bowl.
• Stir the carrots, onions, and garlic into the olive oil mixture, ensuring they are well coated.
• Spread the vegetables in a single layer on a sheet pan and roast for 35-40 minutes, until they are browned and tender.
• Transfer the roasted vegetables to a blender. Squeeze the garlic out of its skin and add it to the blender along with the vegetable broth, water, and cheddar cheese.
• Puree the mixture until smooth.
• Warm the soup on the stove or in the microwave as needed.
• Divide the soup into bowls and garnish with black pepper and chopped parsley or chives.

Tips and Variations:

• You can serve this soup with crusty bread or a grilled cheese sandwich. It also pairs well with a salad.
• If you prefer a smoother soup, you can peel the carrots before roasting. However, it is not necessary as the soup will be pureed.
• For a vegan option, simply omit the cheese.
• You can store the soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 1 month.

Parmesan carrot soup

Ingredients:

• 2 tablespoons olive oil
• 2 pounds carrots, unpeeled and chopped
• 1 medium onion, chopped
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅜ teaspoon red pepper flakes
• 2 cups vegetable broth, chicken broth, or water
• 4 slices whole grain bread
• 2 ounces Parmesan cheese, shredded (about ⅔ cup)
• Salt and pepper, to taste

Optional:

• Parsley, for serving
• Croutons, for serving
• Chicken, shrimp, or tofu, for serving

Instructions:

• Preheat the oven to 450°F with the baking sheet inside.
• In a bowl, toss the carrots with olive oil.
• Spread the carrots on the preheated baking sheet and roast for 20-25 minutes, stirring halfway through.
• In a saucepan, saute the onion for 10 minutes, stirring occasionally.
• Add the thyme, garlic powder, salt, red pepper flakes, broth, and water to the saucepan. Bring to a boil, then reduce to a simmer.
• Add the carrots to the saucepan and remove from heat.
• Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender, leaving the lid slightly open, and blend.
• For some extra crunch, toast slices of bread on both sides before sprinkling with Parmesan cheese and broiling. Cut into bite-sized pieces.
• Serve the soup with Parmesan croutons, and optionally, top with parsley.

Tips:

• This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days or frozen for up to one month.
• For a vegan option, omit the Parmesan cheese and use water or vegetable broth instead of chicken broth.
• To add more protein to the soup, include cooked shredded chicken, shrimp, or tofu.

Carrot soup with Humboldt Fog goat cheese

Ingredients

• 1 tbsp extra virgin olive oil
• 2 lb carrots, peeled and cut into 1-inch chunks
• 1 small parsnip, cut into chunks
• 1/4 cup heavy cream, coconut cream, or almond milk
• 8 sprigs fresh thyme
• 1 pinch nutmeg, freshly grated
• 1/2 tsp red pepper flakes, plus more to taste
• 1/4 cup chopped pistachios (optional)
• 1/4 lb Humboldt Fog Goat Cheese
• 1.5 tsp fresh ginger, grated
• Sea salt, to taste

Instructions

• Add olive oil and butter to a medium heavy-bottom pot on low flame.
• Add onion and a pinch of sea salt. Cook for a few minutes, stirring occasionally, until the onion is soft and translucent.
• Stir in the red pepper flakes, rosemary, sage, thyme, bay leaf, parsnip, and carrots.
• Pour in enough water to cover the vegetables. Bring to a simmer and cook for 15 minutes or until the carrots are softened.
• Remove and discard the bay leaf, rosemary, and thyme sprigs.
• Use a handheld immersion blender to puree the soup until creamy and smooth. Add a little warm water if a thinner consistency is desired.
• Add the cream and heat through. Stir in the nutmeg or grated ginger.
• Adjust the seasoning to taste with sea salt.
• Ladle the soup into bowls and serve with a slice of Humboldt Fog goat cheese and fresh herbs on top.
• Garnish with chopped pistachios and red pepper flakes.

Tips and Variations

• For a vegan option, replace the heavy cream with almond milk or coconut cream and omit the goat cheese.
• For added spice, include an extra sprinkle of red pepper flakes.
• For extra crunch and texture, top with croutons or bread cubes tossed in olive oil and seasoned with salt and pepper.
• Try adding a squeeze of lemon to brighten up the flavors.
• Drizzle with Italian pesto or chimichurri sauce for extra flavor.
• For an extra nutritional boost, add a couple of handfuls of baby spinach.

Carrot-cheese soup with cheddar

A delicious and comforting soup, this carrot-cheese soup with cheddar is perfect for a cold winter day. The sweetness of the carrots pairs beautifully with the sharpness of the cheddar cheese, creating a flavourful and creamy soup. This recipe serves 6-8 child portions.

Ingredients:

• 2 tablespoons butter
• 1/2 cup onion, finely chopped
• 2 medium carrots, diced
• 1 pound carrots, grated (8-10 carrots)
• 1 cup diced fully-cooked ham
• 1 potato, grated (optional)
• 6 cups vegetable or chicken broth
• 1/2 teaspoon dried thyme or cumin
• Smoked paprika, cayenne pepper, kosher salt, and black pepper to taste
• 1 1/2 cups milk (or a mix of milk and cream)
• 1-2 cups shredded cheddar cheese
• Fresh parsley, minced, for serving
• Bread, for serving (optional)

Instructions:

• Melt the butter in a large saucepan over medium heat. Add the onion, carrots, and potato (if using) and cook until softened, about 10 minutes.
• Add the broth, thyme or cumin, and any other spices you are using. Bring to a boil, then reduce the heat and simmer for about 20 minutes, until the vegetables are soft.
• Transfer the mixture to a blender and puree until smooth. Return the puree to the saucepan.
• Add the milk and cheese, stirring until the cheese is melted.
• Taste and adjust seasoning, if needed.
• Serve hot, garnished with fresh parsley and accompanied by bread, if desired.

Tips and Variations:

• For a smoother texture, use a blender instead of a food processor to puree the soup.
• If you prefer a stronger cheddar flavour, use sharp cheddar cheese. Mild or sharp cheddars melt better than aged cheddars.
• For a dairy-free or vegan option, simply omit the cheese.
• To make this soup in a crockpot, combine all the ingredients except the milk and cheese in the crockpot and cook until the vegetables are tender. Then, add the milk and cheese and stir until melted.

Carrot soup with ricotta meatballs

Ingredients:

• 2 lbs carrots, cut into 1/2-inch-thick coins
• 1 onion, cut into 1/2-inch-thick slices
• 4 garlic cloves, in their skins
• 4 cups low-sodium vegetable broth
• 1/4 cup shredded mild or sharp cheddar cheese (about 1 ounce)
• Chopped parsley for serving
• 3/4 pound ground beef
• 3/4 pound ground pork
• 3 cloves garlic, minced
• 1 cup whole milk ricotta cheese
• 1/4 cup packed chopped Italian parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1/3 cup dry bread crumbs
• 1 (28-ounce) jar marinara sauce
• 2 tablespoons olive oil

Method:

First, make the carrot soup. Preheat the oven to 425 degrees Fahrenheit. Whisk together 3 tablespoons of olive oil, 1 teaspoon of cumin, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper in a large bowl. Stir the carrots, onions, and garlic into the olive oil mixture. Spread the vegetables in a single layer across a sheet pan. Roast for 35-40 minutes, until browned on the edges and tender in the middle. Turn over the onions and toss the carrots halfway through roasting.

Next, transfer the roasted carrots and onions to a blender. Squeeze the garlic out of their skins and add to the blender along with the vegetable broth and water. Add the grated cheddar and puree the soup until smooth. Rewarm in a saucepan or microwave if needed.

While the soup is cooking, prepare the ricotta meatballs. Sauté one diced onion in 2 tablespoons of olive oil in a skillet over medium heat until translucent, about 5 minutes. Stir 3 cloves of minced garlic into the onion and turn off the heat. Transfer the onion mixture to a large mixing bowl. Add the ground beef, ricotta cheese, parsley, egg, salt, black pepper, and cayenne pepper to the onion mixture and stir until almost combined. Then, stir in the breadcrumbs and continue to mix until thoroughly blended.

Roll about 2 tablespoons of the mixture into 1-inch balls to form the meatballs. Place the skillet used to cook the onions over medium heat and add the remaining 2 tablespoons of olive oil. Brown the meatballs on all sides in the hot oil, about 5 minutes. Use a paper towel to remove excess grease from the skillet.

Pour the marinara sauce and water over the meatballs in the skillet. Stir to combine and bring to a simmer. Reduce the heat to medium-low and simmer for about 30 minutes, until the meatballs are cooked through.

Serve the carrot soup in bowls, garnished with black pepper and chopped parsley. Add the ricotta meatballs and enjoy!

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