Home » Easy carrot bisque soup recipe
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How to make an easy carrot bisque soup? It is one of the quickest and easiest soups to make with inexpensive ingredients like carrots! Whenever I make this soup people ooh and aahh over the flavor. I really love the smoothness of the soup because I use a hand blender to whirr it up.
The flavors of sautéed bacon, onions, carrots, celery and fresh thyme make for an outstanding flavorful soup. I hope you will try this easy carrot bisque soup and let me know how you like it! ‘
Ingredients for Carrot Bisque soup
I originally found this recipe in old cookbook called Green on Greens. It is still avail on Amazon and there are some great recipes in it.
5 slices of bacon (cut into pieces)
1 Pound carrots (peeled and chopped or use baby carrots)
1/2 yellow onion or use 6 whole green onions (chopped)
10 mushrooms (chopped)
3 stalks of celery with leaves (chopped)
1 tsp finely chopped thyme or 1/4 tsp dried
1 small bay leaf
4 Cups chicken broth
1 Cup water
1 Cup half and half
Salt and ground pepper
Weber Beer can chicken seasoning (optional)
Quick easy way to make carrot bisque soup
The first thing to do is sautée the bacon over medium heat but not crisp. Just enough to get it a little browned otherwise it will burn.
Stir in the carrots, onions, mushrooms and celery. Cooke uncovered about 5-8 minutes
Add in the thyme, bay leaf (I forgot to add it to mine and still tasted great), beer can chicken seasoning (opitonal), chicken broth and water. Bring to a boil and then reduce heat. Simmer uncovered about 20 min or until the veggies are somewhat soft when you stick a fork in the carrots.
Cooking time will depend on how big your carrot pieces are.
Whirring up the soup
Here is the fun part! Using a hand blender (a food processor or blender would work as well but not as fun) Blend the soup until it is nice and smooth.
Tip- Be careful if using a blender or food processor as hot liquid expands and could end up all over the place. That is why I prefer the hand blender for this recipe.
Remember my attempt at making watermelon sorbet here? Everything went everywhere!
Add in the cream
I used half whipping cream and half 2% milk in place of the half and half. Isn’t that actually half and half? haha. Slowly add it to your soup pot and stir.
Herb butter with bread
Serve your delicious carrot bisque soup with some bread and herb butter! If you have not made my what we like to call “crack” butter you are missing out! We call it “crack” butter because it is so addicting! haha
Super easy to make as well. I use lots of herbs from my garden. You can use a lot because fresh herbs are not as strong as dried. This time I used sprigs of thyme, basil, sage, rosemary, oregano and chives.
Finely chop all the herbs and add it to 1/2 up softened butter. Sprinkle with a little bit of kosher salt and a sprinkle of Weber beer can chicken seasoning (optional).
Stir it up and spread it on your bread.
Tip- I have made this as neighbor gifts for Christmas too! Another idea is to make a cranberry orange butter, it looks so pretty. Make some now with your fresh herbs and freeze them for Christmas.
You can see my butter recipes here along with a free downloadable Christmas tag.
More Karins Kottage Recipes
Quick easy peach sorbet
Peach Crumble bars
Learning to make pasta in Italy
Creamy vegetable soup
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Printable Easy Carrot Bisque Soup Recipe
Easy Carrot Bisque Soup
Smooth and creamy carrot soup made with carrots, onions and bacon.
Print Recipe Pin Recipe
Servings 4 servings
Calories 100 kcal
Ingredients
- 5 slices of bacon cut into pieces
- 1 Pound carrots peeled and chopped or use baby carrots
- 1/2 yellow onion or use 6 whole green onions chopped
- 10 mushrooms chopped
- 3 stalks of celery with leaves chopped
- 1 tsp finely chopped thyme or 1/4 tsp dried
- 1 small bay leaf
- 4 Cups chicken broth
- 1 Cup water
- 1 Cup half and half
- Salt and ground pepper
- 1/4 tsp Weber Beer can chicken seasoning
Instructions
The first thing to do is sautée the bacon over medium heat but not crisp. Just enough to get it a little browned otherwise it will burn.
Stir in the carrots, onions, mushrooms and celery. Cooke uncovered about 5-8 minutes
Add in the thyme, bay leaf (I forgot to add it to mine and still tasted great), beer can chicken seasoning (opitonal), chicken broth and water. Bring to a boil and then reduce heat. Simmer uncovered about 20 min or until the veggies are somewhat soft when you stick a fork in the carrots.
Cooking time will depend on how big your carrot pieces are.
Using a hand blender (a food processor or blender would work as well but not as fun) Blend the soup until it is nice and smooth.
Tip- Be careful if using a blender or food processor as hot liquid expands and could end up all over the place. That is why I prefer the hand blender for this recipe.
I used half whipping cream and half 2% milk in place of the half and half. Slowly add it to your soup pot and stir.
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[…] Vegetables mixed with eggs and cheese are always a favorite! Remember this tomato ricotta cheese tart? Or my savory puffy pancake recipe they are both amazing. If you like soups how about my easy carrot bisque soup. […]
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