Carrot & cheddar soup with toast soldiers

Carrot & cheddar soup with toast soldiers

By Liz Franklin
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(26 ratings)
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Cook: 35 mins

Easy

Enough for 6-8 child portions
A clever and tasty way to disguise carrots for young ones

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal250
  • fat14g
  • saturates9g
  • carbs23g
  • sugars0g
  • fibre3g
  • protein9g
  • salt1.49g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 medium potato, (about 140g/5oz peeled weight), chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.2l chicken or vegetable stock
  • 100g mature cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

To serve

  • toast soldiers

Method

  1. Melt the butter in a large saucepan over a low heat and tip in the onion, carrots and potato. Fry gently for about 10 minutes, stirring from time to time, until the onion is soft and the vegetables are glistening.

  2. Pour in the stock and bring to the boil, then reduce the heat and partially cover the pan. Simmer for about 20 minutes, until the vegetables are soft.

  3. Whizz the mixture in a food processor or blender until smooth (a blender will give a smoother texture), then add the cheese and whizz again. Return the soup to the pan, pour in the milk, then reheat gently and taste for seasoning. Serve the soup with buttered toast soldiers.

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Comments, questions and tips

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Krinkle82
12th Feb, 2017
4.05
Very yummy, my boyfriend ate 3 bowls!! I added crispy chopped cooking bacon and parsley on top for presentation and texture.
raindropmelody
28th Oct, 2014
5.05
Amazing, sounds gross but it really isn't. Both of my little ones loved it too :) Don't be put off making it, you'll be making it again and again.
stephjansen
4th Nov, 2013
Really tasty, bowls and saucepan scraped clean!
rachelburrow
19th Apr, 2013
5.05
I didn't add the milk because I thought it was really tasty with just the cheese. Enjoyed it:)
lauren_ricci
28th Mar, 2013
4.05
With an added grating of fresh nutmeg this soup is delicious. It tastes healthy and cheesy at the same time. Use strong cheddar for a sharp tangy flavour.
bimbobaby
6th Dec, 2012
5.05
wow this is delicious!! I wasn't going to bother making it as for some reason I didn't think it sounded too good but I had half a bag of carrotts that needed using up and the rest was store cupboard ingredients. Will defo make again !!!
kasiadawson
18th Nov, 2012
5.05
AMAZING! its a revelation! :) it became my mine and my sons fave soup and definitely will be making again. probably tomorrow. hehe.
charlottewhite
27th Sep, 2012
5.05
Absolutely delicious. Daughter and Hubby loved it so much they had seconds, will definitely be making again
nanaclaud
27th Jun, 2012
5.05
Just made this soup because I had a big bag of carrots. Sooooooooo delicious. Taking some round to my daughter for my grandsons. Hopefully they'll leave some for me lol
gallopinggoose's picture
gallopinggoose
3rd Apr, 2012
5.05
It doesn't matter how many times I have made this soup, I am always guaranteed a nice tasty meal. Easy to make and even easier to eat.

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