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easy carrot bisque soup recipe

Easy Carrot Bisque Soup

Smooth and creamy carrot soup made with carrots, onions and bacon.
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Servings 4 servings
Calories 100 kcal

Ingredients
  

  • 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
  • 1/4 tsp Weber Beer can chicken seasoning

Instructions
 

  • 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.
  • 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.
  • I used half whipping cream and half 2% milk in place of the half and half. Slowly add it to your soup pot and stir.