STREAMING NOW: Carnivorous

Roasted Carrot and Brie Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from a Canadian Cookbook”
1hr 10mins

Ingredients Nutrition

  • 2 tablespoons butter
  • 3 cups carrots, coarsely chopped
  • 12 cup onion, coarsely chopped
  • 6 cups chicken stock
  • salt and black pepper
  • 3 ounces brie cheese (rind removed)
  • 34 cup cream


  1. Heat oven to 450F and melt the butter in 9 inch square baking pan.
  2. Add carrots and roast for 20 minutes or until lightly browned, stirring occasionally.
  3. Transfer carrots and butter to a large heavy saucepan.
  4. Add onions and cook until translucent (about 3-5 minutes).
  5. Add the chicken stock and season with salt and pepper.
  6. Simmer for 30 minutes or until carrots are soft.
  7. Pour about 1/3 of the soup in to a blender.
  8. Cut the cheese into small pieces and add to the soup in blender; blend until smooth.
  9. Pour into a clean saucepan, blend remaining soup and add to saucepan.
  10. Add the cream and correct seasonings if necessary.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a