Creamy Carrot Cheddar Soup
From mnmama 14 years ago
- 30 minutes to make
- Serves 4
This is a creamy, hot, nutritious comfort food. Freezes well and children just love it, Big children too.
Ingredients
- Ingredient shopping list
- vegetable oil 1 tbsp shopping list
- onion, chopped shopping list
- 6 carrots, chopped shopping list
- chicken stock 5 cup shopping list
- rice 2 tbsp shopping list
- worcestershire sauce 1 tsp shopping list
- dried thyme 1/4 tsp shopping list
- bay leaf 1 shopping list
- - pepper to taste - shopping list
- milk 1 1/2 cup shopping list
- old cheddar cheese, shredded 1 cup . shopping list
How to make it
- In a large saucepan; heat oil over medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened.
- Add carrots, stock, rice, worcestrshire sauce, thyme, bay leaf and pepper. Bring to boil. Reduce heat to low and simmer for 25 minutes or until carrots are tender. Discard bay leaf.
- In blender, puree soup, in batches if necessary, until smooth. Return to saucepan and add milk. Bring to simmer. Stir in cheese. Heat over low heat until melted, stirring often.
People Who Like This Dish 4
- koelofsen Kempton Park, ZA
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- victoriaregina USA, VA
- mnmama On The Mountaintop, WV
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The Rating
Reviewed by 5 people-
Nothing not to like here. A wonderful, warming Autumn soup. Keep posting. 5
victoriaregina
in USA loved it
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great soup wonderful recipe thanks
momo_55grandma
in Mountianview loved it
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