Teresa's Recipes
Creamy Carrot and Gouda Soup
Embrace the coziness of the season with this Creamy Carrot and Gouda Soup. It's a delightful blend of sweet carrots and smoky Gouda cheese, all simmered together in a savory vegetable broth. The rich, creamy texture and the warmth it brings make this soup the ultimate comfort food for chilly days. A Dutch-inspired dish, it pays homage to the Netherlands where Gouda cheese originated.
Ingredients
- 2 tablespoons Butter
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 1 pound, peeled and chopped Carrots
- 4 cups Vegetable broth
- 1 cup, grated Gouda cheese
- 1/2 cup Heavy cream
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 27g
- Carbs: 15g
- Protein: 10g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Add the chopped carrots and vegetable broth to the pot. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer until the carrots are tender, about 20 minutes.
- Using an immersion blender, puree the soup until it reaches a smooth consistency. If you don't have an immersion blender, you can also use a regular blender. Just make sure to let the soup cool slightly before blending, and blend in batches if necessary.
- Return the pureed soup to the pot. Add the grated Gouda cheese and stir until it's fully melted and well incorporated.
- Stir in the heavy cream. Season with salt and pepper according to your taste preference.
- Let the soup simmer for another 5 minutes. This will allow the flavors to meld together beautifully.
- Serve the soup hot, garnishing each serving with a sprinkle of fresh parsley. Enjoy!
Tips
- For a vegan variation, substitute the butter for olive oil, the heavy cream for coconut cream, and the Gouda cheese for a plant-based cheese of your choice.