Creamy Roasted Carrot Soup with Homemade Rosemary Croutons

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This dairy-free Creamy Roasted Carrot Soup with Homemade Rosemary Croutons is nourishing, hearty and the perfect cold-weather meal. Roasting the vegetables like carrots, onion and garlic give this soup a rich depth of flavor. It’s then blended with white beans and broth for some protein and thick texture! Homemade Rosemary Croutons take it next-level and are the best crunchy topping.

Roasting vegetables before transforming them into a soup is a total game-changer! It caramelizes them and makes the soup much more flavorful. Plus, this Creamy Roasted Carrot Soup with Homemade Rosemary Croutons has a whole clove of roasted garlic and herbs like rosemary in both the soup and Homemade Croutons complete the meal.

Roasted Carrot & White Bean Soup

Ingredients Needed for the Creamy Roasted Carrot Soup with Homemade Rosemary Croutons

For this Roasted Carrot Soup with Homemade Rosemary Croutons, it’s best to use large orange carrots. They do not need to be peeled, as the soup will be completely blended up and a lot of the vitamins are actually found in the skin of the carrot.

In my kitchen- no soup is complete without onion. This recipe calls for a white onion, but that could be substituted for a yellow or sweet onion, too. 

The other ingredient in the roasted lineup is the whole head of garlic. There’s nothing quite like roasted garlic- it becomes so sweet and buttery when roasted to caramelized perfection. It really gives such a nicer flavor than just sautéing minced garlic in with the soup, so I don’t recommend skipping it!

How to Make the Soup on the Stovetop

This Creamy Roasted Carrot Soup with Homemade Rosemary Croutons is best made on the stovetop, as half the cooking time is roasting the vegetables. Although you can throw all of the ingredients in the slow cooker or InstantPot if need be, roasting the vegetables before adding to the soup really does transform the flavor- and I don’t recommend skipping it!

The vegetables are easily roasted by preheating the oven to 400 degrees fahrenheit. Roughly chop the carrots into 2-inch chunks, and as uniform as possible so that they cook at the same pace. It doesn’t need to be perfect, as the soup is going to be completely blended anyway.

To a baking dish, add the chopped carrots and then also roughly chop a whole onion. Toss the carrots and onion with a good drizzle of oil, season with 1 tsp salt and ½ tsp black pepper and 2 tbsp of the chopped fresh rosemary.

For the head of garlic, chop off about ½ inch of the top (opposite side of the root) and lay it on a square of tin foil. Drizzle with a small amount of oil and fold the foil around the garlic. Place the foil packet on in a corner of the baking dish with the carrots and onions, and roast at 400 for 40 minutes.

Be sure to keep the oven on, as it is used for the Homemade Rosemary Croutons!

Once the vegetables are roasted, heat a large soup pot over medium heat and add a good drizzle of oil to the bottom of the pan. Spoon the roasted vegetables into the pot and begin to sauté. 


Take the head of garlic and squeeze the cloves into the pot with the roasted vegetables. Sauté over medium heat for a few minutes, stirring frequently.

Then, add the broth, the can of drained & rinsed white (cannellini) beans, coconut milk, 1 tsp salt, 1 tbsp Italian seasoning and ½ tsp black pepper. Bring the soup to a gentle boil and simmer for 10 minutes. 

In the meantime, prep the Homemade Rosemary Croutons (see instructions below).

Once the soup has simmered, blend with an immersion blender until completely blended and taste for seasoning to see if it needs salt or pepper.

How to Make the Homemade Rosemary Croutons

The best bread to use for homemade croutons is actually stale bread, but if you don’t have any on hand, a crusty Italian loaf is what I find works best!

Simply cube the bread into the desired amount of croutons, and add to a bowl with a few tablespoons of oil. Season with a big pinch of salt and pepper and 2 tbsp of the chopped rosemary.

Spread the bread crumbs on a baking sheet and bake until golden brown, about 15-25 minutes, flipping halfway through. Be sure to keep an eye on them, as they can easily burn.

Need More Soup Recipes?

Check out a few of my other favorites!

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