Carrot Soup with Chili Croutons

Carrot Soup with Chili Croutons

  • Prep: 10 min
  • Cook Time: 41 min
  • Total: 51 min
  • Serving: 4 Servings

This may become your next favorite comfort food; a creamy carrot soup sprinkled with chili flavored crispy croutons.


  • 3 tablespoons olive oil
  • 4 cups sliced onions
  • 4 cups sliced carrots
  • 32 ounces reduced-sodium chicken broth
  • Salt and freshly ground pepper
  • 2 ounces crusty bread, cut into 1/2-inch cubes
  • 1 tablespoon chopped fresh chervil
  • 1-1/2 teaspoons olive oil
  • 1/4 teaspoon chili powder


  1. Preheat the oven to 450 degrees.
  2. Place the 3 tablespoons of olive oil in a soup pot over medium heat; add the onions and sauté for 10 minutes.
  3. Stir in the carrots; sprinkle the mixture with salt and pepper and sauté for an additional 10 minutes.
  4. In the meantime, place the bread cubes into a bowl and sprinkle with the olive oil, chervil and the chili powder. Transfer to a baking sheet and place in the oven for 6 minutes.
  5. Pour the broth into the carrot mixture and bring to a simmer. Cook, covered, for 15 minutes and then remove from heat. Carefully blend the soup with a handheld mixer until smooth and then ladle into bowls.
  6. Top with the croutons and serve immediately.


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