Ingredients with Measurements:
- 4 cups of chicken or vegetable broth
- 1 pound of carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded mozzarella cheese
- 1/2 cup of heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the chopped carrots, dried thyme, dried basil, salt, and black pepper to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes until the carrots are tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the shredded mozzarella cheese and heavy cream.
9. Heat the soup over low heat until the cheese is melted and the soup is heated through.
10. Serve the soup hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 22g
- Saturated fat: 11g
- Cholesterol: 63mg
- Sodium: 1410mg
- Total carbohydrates: 18g
- Dietary fiber: 4g
- Sugars: 8g
- Protein: 13g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this soup vegetarian.
- If you don't have dried thyme or basil, you can use fresh herbs instead.
- You can use any type of shredded cheese instead of mozzarella cheese.
Variations:
- Add some cooked chicken or shrimp to the soup for extra protein.
- Top the soup with croutons or chopped fresh herbs for added texture and flavor.
Tips and tricks:
- Be careful when blending hot soup in a blender. Let the soup cool for a few minutes before blending and only fill the blender halfway to prevent any accidents.
- If you like your soup thicker, you can add more cheese or heavy cream to the recipe.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a sprinkle of shredded cheese and chopped fresh herbs.
Garnishes:
- Shredded cheese
- Croutons
- Chopped fresh herbs
Pairings:
- Serve the soup with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, you can add more broth or heavy cream to thin it out.
- If the soup is too thin, you can let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to use a clean blender or immersion blender when pureeing the soup to prevent any contamination.
Food history:
- Carrot soup is a classic dish that has been enjoyed for centuries. It is believed to have originated in France and was traditionally served as a first course.
Flavor profiles:
- This soup is creamy, cheesy, and slightly sweet from the carrots. The herbs add a savory note and the cheese adds richness.
Serving suggestions:
- Serve the soup hot and enjoy as a comforting and satisfying meal.
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