Creamy Carrot Soup is an easy homemade recipe that turns simple ingredients into a cozy bowl everyone will love. This smooth and creamy soup comes together quickly, making it perfect for busy days when you still want something warm and satisfying.
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This post was originally posted on 09/29/2020 and updated on 04/23/2026.
I have spent years in the kitchen, starting as a teen and learning through both restaurant work and everyday home cooking. That experience has taught me how to keep recipes simple while still making them something my family gets excited about. Soups like this are made, tested, and tweaked right in my kitchen until they are just right. If it is easy to make and becomes a repeat request at our table, you can trust it will work in yours too.
Why We Love This Creamy Carrot Soup
- Easy to make with simple, everyday ingredients.
- Fast recipe that comes together without a lot of prep.
- Makes a great lunch or light dinner.
- Pairs well with bread, sandwiches, or a simple salad.
- Great for meal prep and reheats well.
Simple Carrot Soup Recipe Ingredients
- Salted Butter
- Olive Oil
- Carrots
- Celery
- Onion
- Minced Garlic
- Chicken Broth
- Dried Parsley
- Dried Thyme
- Salt
- Black Pepper
- Heavy Cream
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter. I suggest tasting your soup before serving to make sure it's seasoned well.
- Olive Oil: Any neutral oil will work. I like to use olive oil, but avocado oil, canola oil or vegetable oil will all work.
- Carrots: Start with whole carrots that you peel and chop. Baby carrots will take longer to cook and don't blend as smooth.
- Chicken Broth: You can keep the soup vegetarian by substituting the chicken broth for vegetable broth.
- Heavy Cream: Heavy cream will give the soup the best rich flavor, but you could also use half and half, coconut cream or unsweetened coconut, oat or almond milk.
How to Make Carrot Soup
- First, wash, peel, and chop all your veggies. This is all going to be blended so a rough even chop is all that needs to be done.
- Next, in a large dutch oven or soup pot, heat the butter and olive oil over medium heat and add the chopped onions, celery, and carrots.
- Cook the veggies until the onions are translucent and the carrots have started to release their juices, this takes about 10-15 minutes.
- Then add the minced garlic and cook for another minute or until the garlic is fragrant.
- Now stir in the chicken broth and seasonings.
- Bring the soup to a low boil, then reduce heat to medium-low and simmer the soup partially covered for 20-25 minutes or until the carrots are fork tender.
- Once the carrots are soft, the soup is ready to be blended. Remove the soup from the heat, and either use an immersion blender, food processor or blender to puree the soup. If the soup is too thick for your liking, add more chicken broth or water ¼ cup at a time, blending after each addition. Remember you will still be adding cream.
- Stir in the heavy cream.
- Serve and enjoy!
How to Blend Soup
- Immersion Blender: this is my favorite way to blend soup. There is no need to work in batches or transfer the soup. Be careful though, it can splatter if the blender comes to close to the top of the soup.
- Blender: carefully transfer soup to the blender using a ladle. Do not fill the blender more than half full, this is to avoid burns or explosions from the steam. If your blender lid does not have steam vents than you will need to remove the plastic center cap from the blender lid, cover the lid with a towel and then blend. Leaving the center cap on will result in an explosion from the steam building up with no place to go.
- Food Processor: again with this option, you will need to carefully transfer the hot soup with a ladle not exceeding the max fill line. Place the lid on and pulse until smooth. This option works but is my least favorite because the texture does not get as smooth. If this is all you got, use it! It will still result in very flavorful and delicious soup.
Serving Cream of Carrot Soup
This soup goes well with any sandwich or side salad. Here are some of our favorite ways to enjoy this creamy carrot soup!
- Garnished with some grated Parmesan cheese, chopped parsley and croutons. The family also likes to use goldfish crackers or cheez it crackers.
- In our house we can't have soup like this without a grilled cheese sandwich. We really love this gourmet Parmesan Crusted Grilled Cheese.
- Bread for dunking like my Easy Garlic Bread, Garlic Parmesan Focaccia or Homemade Garlic Breadsticks.
- Or add some protein and serve it with Corn Flake Chicken Tenders or Garlic Butter Chicken Bites.
- Lastly, keep it super simple and meat free and add a green side salad, or a delicious Caesar salad.
If you love simple, creamy soups like this Creamy Carrot Soup, be sure to try my Easy Tomato Soup and Cheesy Broccoli Soup too!
Storing Creamy Carrot Soup
Storing: Let any leftover carrot soup cool and then store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the soup on the stove over low heat or in the microwave until warmed through.
Freezing: This cream of carrot soup can be frozen, however sometimes the texture can change when it's thawed. The cream may split a little bit, but it still tastes yummy and it hasn't stopped me from freezing it. Let the soup cool completely, then either package it up in freezer safe airtight containers or freezer bags. Don't forget to label and date.
Pro Tip*** freezer bags are great, because they freeze flat and then can be stacked to save room in the freezer.
Thawing: Thaw the soup in the fridge overnight or as long as it takes and then follow the reheating instructions above being sure to stir it really well and often while reheating.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- A garlic press works great so you do not have to chop it. I use a Pampered Chef one but this garlic press from OXO is great too!
- I love my Cuisinart Immersion Blender. It comes with different attachments that I use a lot too!
- A box grater to shred your own cheese for garnishing. I use mine almost every day!
Tips for the Creamy Carrot Soup
- Gather and prepare all your ingredients ahead of time. This makes the recipe easier and quicker to make. It also ensures that there is no forgotten ingredient or mistakes.
- Chop the carrots all the same size. This well make sure they all cook in the same amount of time.
- Be careful when blending your soup so you don't splatter or burn yourself.
More Easy Soup Recipes:
- Clam Chowder
- Split Pea Soup
- Cheeseburger Soup
- Chicken Dumpling Soup
- Italian Minestrone Soup
- Creamy Corn Chowder
- Baked Potato Soup
- Easy Lasagna Soup
- Stuffed Pepper Soup
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Creamy Carrot Soup
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 pounds carrots, about 8-10 large carrots, peeled and chopped into 1 inch chunks
- 1 small onion, diced
- 2 celery stalks, diced
- 2 teaspoons minced garlic, 2 small cloves
- 4 cups chicken broth
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
Instructions
- In a large dutch oven or soup pot, heat salted butter and olive oil over medium heat. Add the chopped carrots, onions and celery.
- Cook the veggies, stirring often, until the onions are translucent and the carrots have started to release their juices, about 10-15 minutes.
- Add the minced garlic and cook for one minute or until the garlic is fragrant.
- Stir in the chicken broth and seasonings.
- Bring the soup to a low boil, then reduce heat to medium-low, partially cover the pot and simmer the soup for 20-25 minutes until the carrots are soft and fork tender. Stirring occasionally.
- Remove soup from heat and blend until smooth.
- Stir in heavy cream.
- Serve and enjoy!
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