Carrot, Orange, and Brie Soup
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Warm up with this creamy and delicious carrot, orange, and brie soup. The hint of citrus from the orange and the savory flavors of the thyme and garlic add an exciting depth of flavor to this unique soup.
It may not sound like flavors that typically go together, but we promise this soup is tasty and will quickly become a favorite.
You can find many other unique and delicious tasting dishes inside our Freezer Meals 101 Club. No mushy and tasteless freezer meals are allowed here! We teach you all our tips and tricks for starting and continuing to make freezer meals that your whole family will love. Plus, we host monthly live cooking shows inside the club to help keep you going. Join the club today!
Carrot, Orange, and Brie Soup Recipe
Ingredients
- 2 1/2 lb carrots, peeled and roughly chopped (1/2 inch thick and 3 inches long)
- 1 onion, diced
- 2 cloves of garlic, peeled
- 3 tbsp. olive oil
- 1 tsp. salt
- 6 cups chicken broth
- 1 tsp. thyme
- 5 oz. brie cheese, rind removed, cubed
- 1/2 cup heavy cream
- 3/4 cup orange juice
- Pepper to taste
Assembly instructions:
- On a parchment paper-lined cookie sheet, lay out carrots.
- Drizzle with 2 Tbsp. olive oil and 1/2 tsp salt, and toss.
- Roast at 400° for 25-35 minutes.
- Add onion, garlic cloves, 1 Tbsp. olive oil, and 1/2 tsp. salt.
- Toss.
- Roast another 5 minutes.
- After roasting, place all the ingredients in a large pot with chicken broth and thyme.
- Simmer 15-20 minutes.
- Run an immersion blender through it until smooth.
- Add brie, orange juice, and heavy cream, stirring until brie is melted.
- Season with pepper to taste.
- When cool, transfer to a large freezer bag or smaller freezer containers. Freeze.
Cooking Instructions:
- Thaw.
- Reheat on the stovetop or in the microwave.
- Garnish with chives if desired.
Ideas to Make this a Complete Meal
This soup can be paired with a crusty bread or toasted garlic bread, perfect for dipping into the soup. You can also add a mixed green or spinach salad for a fresher option. Add some protein to the meal by including rotisserie chicken on the side or prosciutto-wrapped asparagus for an elevated meal.
Why Carrot, Orange, and Brie?
My friend Christie was at a small local cafe and their soup of the day was Carrot, Orange, and Brie. She ordered it, texted me to tell me how amazing it was, and asked them if they would be willing to share the recipe.
Sadly, their answer was “no” but I was determined to crack the code. I researched, tried a few variations, and this tasty recipe is the result. We’re darn happy with it!
Check out our other soup ideas to add to your meal rotation:
- 2 1/2 lb carrots peeled and roughly chopped (1/2 inch thick and 3 inches long)
- 1 onion diced
- 2 cloves of garlic peeled
- 3 tbsp. olive oil
- 1 tsp. salt
- 6 cups chicken broth
- 1 tsp. thyme
- 5 oz. brie cheese rind removed, cubed
- 1/2 cup heavy cream
- 3/4 cup orange juice
- Pepper to taste
-
On a parchment paper-lined cookie sheet, lay out carrots.
-
Drizzle with 2 Tbsp. olive oil and 1/2 tsp salt, and toss.
-
Roast at 400° for 25-35 minutes.
-
Add onion, garlic cloves, 1 Tbsp. olive oil, and 1/2 tsp. salt.
-
Toss.
-
Roast another 5 minutes.
-
After roasting, place all the ingredients in a large pot with chicken broth and thyme.
-
Simmer 15-20 minutes.
-
Run an immersion blender through it until smooth.
-
Add brie, orange juice, and heavy cream, stirring until brie is melted.
-
Season with pepper to taste.
-
When cool, transfer to a large freezer bag or smaller freezer containers. Freeze.
-
Thaw.
-
Reheat on the stovetop or in the microwave.
-
Garnish with chives if desired.
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