Easy Carrot Bisque Soup Recipe

I originally found this recipe in old cookbook called Green on Greens. It is still avail on Amazon and there are some great recipes in it.

5 slices of bacon (cut into pieces)

1 Pound carrots (peeled and chopped or use baby carrots)

1/2 yellow onion or use 6 whole green onions (chopped)

10 mushrooms (chopped)

3 stalks of celery with leaves (chopped)

1 tsp finely chopped thyme or 1/4 tsp dried

1 small bay leaf

4 Cups chicken broth

1 Cup water

1 Cup half and half

Salt and ground pepper

Weber Beer can chicken seasoning (optional)

The first thing to do is sautée the bacon over medium heat but not crisp. Just enough to get it a little browned otherwise it will burn.

Stir in the carrots, onions, mushrooms and celery. Cooke uncovered about 5-8 minutes

Add in the thyme, bay leaf (I forgot to add it to mine and still tasted great), beer can chicken seasoning (opitonal), chicken broth and water. Bring to a boil and then reduce heat. Simmer uncovered about 20 min or until the veggies are somewhat soft when you stick a fork in the carrots.

Cooking time will depend on how big your carrot pieces are.

Here is the fun part! Using a hand blender (a food processor or blender would work as well but not as fun) Blend the soup until it is nice and smooth.

Tip- Be careful if using a blender or food processor as hot liquid expands and could end up all over the place. That is why I prefer the hand blender for this recipe.

Remember my attempt at making watermelon sorbet here? Everything went everywhere!

I used half whipping cream and half 2% milk in place of the half and half. Isn’t that actually half and half? haha. Slowly add it to your soup pot and stir.

Serve your delicious carrot bisque soup with some bread and herb butter! If you have not made my what we like to call “crack” butter you are missing out! We call it “crack” butter because it is so addicting! haha

Super easy to make as well. I use lots of herbs from my garden. You can use a lot because fresh herbs are not as strong as dried. This time I used sprigs of thyme, basil, sage, rosemary, oregano and chives.

Finely chop all the herbs and add it to 1/2 up softened butter. Sprinkle with a little bit of kosher salt and a sprinkle of Weber beer can chicken seasoning (optional).

Stir it up and spread it on your bread.

Tip- I have made this as neighbor gifts for Christmas too! Another idea is to make a cranberry orange butter, it looks so pretty. Make some now with your fresh herbs and freeze them for Christmas.

You can see my butter recipes here along with a free downloadable Christmas tag.

Quick easy peach sorbet

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Make sure to check out some of my ideas on how to set a pretty table!

Summer tablescapes