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Photo for - Smoky Carrot and Goat Cheese Soup

Smoky Carrot and Goat Cheese Soup

Is there anything better than a big, warm bowl of soup, especially when it’s so easy to prepare. Goat cheese makes for an even smoother, creamier texture.

  • Yields: 12
  • Preparation: 30 minutes



  1. Heat butter over medium heat in a large stock pot. Sauté carrots and onion until onions are transparent, about 5 minutes. Add paprika and stir to combine. Add broth and reduce to simmer. Cook covered for 35 to 40 minutes or until carrots are fork tender.
  2. Remove from heat and blend soup using an immersion blender until smooth. Return pot to the heat and add the goat cheese, whisking until well combined. Hold for service.
  3. Toss bread cubes with olive oil and salt and pepper to taste. Bake in a 350°F (190°C) oven for 10 minutes turning at the half way point or until golden and crisp.
  4. To serve, in a saucepan, heat a portion of the soup. Plate soup and top with a few croutons (some additional goat cheese crumbles, optional) and cracked pepper.
Photo of - Smoky Carrot and Goat Cheese Soup