Skip to content

Creamy carrot soup

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 1 large brown onion, halved, diced
  • 1 kg carrot, peeled, roughly chopped
  • 1 L (4 cups) Campbell’s Real Stock - Chicken
  • 1/2 cup thickened cream
  • Salt and freshly ground black pepper
  • Chopped chives, to garnish


  1. Heat oil in a medium sized saucepan over high heat. Add the onion and cook, stirring, for 3-4 minutes, or until soft. Add carrots and Campbell’s Real Stock and bring to the boil. Reduce heat to medium and simmer uncovered for 12-15 minutes, or until carrots are tender. Set aside for 5 minutes to cool.
  2. Blend soup in batches, until smooth. Return to saucepan and add cream, heat for 5 minutes or until heated through. Season with salt and pepper and garnish with chives.