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Caramelized Carrot Bisque

Caramelized Carrot Bisque

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This soup takes ordinary ingredients, like carrots and onions, and elevates them to something extraordinary.  Caramelizing the onion and carrot gives them and the soup a rich, sweet and complex flavor.   Top this soup off with candied pecans for an easy yet elegant autumn soup.  

serves 4 people


cost per recipe: $5.30

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 1

    pound baby-cut carrots, sliced

  • 1

    medium onion, cut in half and thinly sliced (about 1/2 cup)

  • 1

    clove garlic

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 3

    cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth

  • 1/3

    cup heavy cream

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch skillet over medium-high heat.  Add the carrots and season as desired.  Cook for 8 minutes or until the carrots are lightly browned and tender-crisp, stirring occasionally.  Add the onion and garlic and season as desired.  Cook for 5 minutes or until the vegetables are tender, stirring occasionally.

Step 2

Heat the butter in a 4-quart saucepan over medium heat until melted.  Add the flour and cook and stir for 1 minute.  Gradually stir in the broth and the heavy cream.  Increase the heat to medium-high.  Cook and stir for 5 minutes or until the mixture boils and thickens.

Step 3

Add the vegetable mixture to the saucepan.  Using an immersion blender, blend until the mixture is smooth.  Season to taste.

Recipe Tips

  • Serving Suggestion: Serve the soup topped with candied pecans.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Chicken Broth

Swanson® Chicken Broth


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