Roasted Carrot and Brie Soup

We had something similar to this dish at Allium a couple years ago, and we were instantly inspired to try to replicate it at home. We’ve been tweaking it here and there since we first tried it, and this recipe comes pretty close.


Roasted Carrot and Brie Soup

Makes about 6 servings


4-5 c. carrots, washed and peeled if necessary, chopped into roughly even pieces for roasting

1 or 2 unpeeled cloves garlic (optional, I only do this occasionally)

3 tbsp. butter


1 Vidalia onion, chopped (about 1 1/2 c.)

2 tbsp. butter

4 c. chicken or vegetable stock

about 4 tbsp. brie, rind removed

1/4 c. heavy cream


Preheat the oven to 400ºF. Add 3 tbsp. butter to a roasting pan and place in the oven for about 5 minutes. When butter is melted and starting to turn golden, remove the pan from the oven. Add the carrots, stirring to coat in the melted butter. Try to get them close to a single layer. Add the unpeeled garlic cloves, if using. Roast carrots at 400ºF for about 40 to 50 minutes, until soft in the centre and lightly browned.

In a medium saucepan over medium heat, melt 2 tbsp. butter. When melted, add the chopped onion. Cook, stirring constantly, for about 5 minutes, or until softened and translucent. Add the roasted carrots. Squeeze the garlic from its skin, if using, then add to the carrots and onions. Stir to combine. Add the stock and bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes to an hour.

Add soup to blender carafe so carafe is half full. Vent lid for steam and cover lid with a dishtowel to avoid splashes. Puree the soup until smooth. Add cream and brie and blend again. Gradually add remaining soup until all soup is pureed. If it is too thick for your taste, add more stock or some water to help thin it out. Serve garnished with creme fraîche or sour cream and a sprig of tarragon, or simply with a drizzle of good quality olive oil.

Leftovers reheat nicely on a gentle simmer.



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