Skip to main content New this month
Get the Allrecipes magazine

Cream of Carrot Soup

Rated as 4.57 out of 5 Stars

"'I came up with this rich yummy soup when I was in a hurry one day and we needed something hot to eat,' recalls Ruth Andrewson of Leavenworth, Washington. It's versatile, too. You can substitute most any vegetable with excellent results.'"
Added to shopping list. Go to shopping list.


35 m servings
Original recipe yields 5 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
  2. In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through.


Read all reviews 7
Most helpful
Most positive
Least positive

This is a good basic recipe for one of my favorite soups. I like to serve this cold, garnished with cucumber slices, on a hot summer's day.

This was ok. It was lacking in flavor. Because I needed to thicken it up, I threw in a potato and I also seasoned with salt, pepper, and garlic/wine seasoning from The Melting Pot. It made it...

A really fast way to get dinner on the table when you don't know what to make! It definitely doesn't serve 5 hungry people though, unless as an appetizer soup. I'd say double the recipe to have ...

Excellent! Nice and simple.

This was a very good soup; easy to prepare. I could eat it at least 2 -3 times a month, but my family would only eat it maybe once a month or every other month.

I really love this soup and make it all the time. It's very easy to make.

I personally LOVE this soup. I triple the amount of carrots and lessen the cream. I like my soup to be on the thicker side. I've made it about 8 times already, and it freezes really well. I mak...