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.
cost per recipe: $5.30
The price is determined by the national average.
tablespoon olive oil
pound baby-cut carrots, sliced
medium onion, cut in half and thinly sliced (about 1/2 cup)
tablespoons all-purpose flour
cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth
cup heavy cream
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.
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.
Add the vegetable mixture to the saucepan. Using an immersion blender, blend until the mixture is smooth. Season to taste.