How to make Carrot and Blue Cheese Soup

Carrot Blue Cheese Soup a total win win combination!


Carrot 1 Pound , roughly chopped
Celery 2 , chopped
Potatoes 2 , roughly chopped
Blue cheese 6 Ounce (4
Chicken stock/Vegetable stock 4 Cup (64 tbs)
Olive oil 2 Tablespoon
Sweet onion 1 Large , chopped
Salt and pepper To Taste



1. Place a large stock pot on flame and pour olive oil in it.

2. Drop celery and onion. Stir and let it sweat on medium low heat.

3. Add in carrot and potato. Stir, cover and let it sweat and soften for 10 minutes.

4. Heat chicken stock in microwave for 3 minutes and then pour it into the pot. Cover and simmer for 30 minutes.

5. Blend soup until nice and smooth.

6. Season with salt and pepper.


7. Serve soup hot with blue cheese garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 306Calories from Fat 136

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 749 mg31.21%

Total Carbohydrates 31 g10.3%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet