This cheese soup with carrot and onion proves that the best meals often come from the simplest ingredients. Sweet carrots and caramelized onions create a beautiful orange-hued soup that's naturally sweet and deeply comforting.
It's the kind of soup you can make any night of the week with ingredients you probably already have. The carrots add natural sweetness and a boost of vitamin A, making this both delicious and nutritious.
Why This Combination Works
Carrots and onions are a classic mirepoix combination:
- Sweet meets savory - Natural sugars caramelize beautifully
- Color - Creates a gorgeous golden-orange soup
- Nutrition - Vitamin A, fiber, antioxidants
- Availability - Always in the pantry
Texture Options
- Chunky - Leave vegetables as-is
- Partially blended - Blend half, leave half chunky
- Smooth - Blend completely before adding cheese
Serving Suggestions
- Grilled cheese sandwich
- Crusty bread
- As a starter before roast chicken
- Kid-approved meal
Cheese Soup with Carrot and Onion
Simple soup with sweet carrots, caramelized onions, and melted cheddar.
Nutrition per serving
325Calories
13gProtein
20gCarbs
22gFat
3gFiber
9gSugar
Ingredients
Instructions
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Caramelize onions. Melt butter in a large pot over medium heat. Add onions and cook 8 minutes, stirring occasionally, until golden and sweet.
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Add carrots. Add diced carrots and cook 5 minutes. Add garlic and cook 1 minute. Whisk in flour and cook 2 minutes.
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Simmer. Gradually whisk in vegetable broth. Bring to a boil, then simmer 15 minutes until carrots are completely tender.
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Blend (optional). For a smoother soup, use an immersion blender to partially blend, leaving some chunks for texture.
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Add cheese. Reduce heat to low. Stir in milk. Add cheddar gradually, stirring until melted. Stir in paprika, season with salt and pepper.
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Serve. Ladle into bowls and garnish with fresh chives.
Recipe Notes
- Extra sweet: Add a diced sweet potato with the carrots.
- More depth: Add a splash of white wine after sautéing.
- Protein boost: Top with crispy bacon bits.
- Storage: Refrigerate 4 days. Reheat gently, adding milk if needed.
