Why You’ll Love Carrot and Smoked Gouda Bisque Recipe
I love how simple ingredients transform into something so elegant. The broth softens the carrots until they blend into a silky base, the smoked gouda melts in smoothly, and the nutmeg adds a subtle warmth. It’s rich without being heavy, familiar but still special enough to serve for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 medium carrots, peeled and cut to 1/2-inch pieces 6 cups chicken or vegetable broth 2 tablespoons vegetable oil 1 medium onion, chopped 3 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1 cup heavy cream 1 cup shredded smoked gouda 2 tablespoons minced fresh parsley Additional shredded gouda for serving, optional Carrot spirals, optional
Directions
I begin by placing the carrots, 1/2 teaspoon of the salt, and the broth in a Dutch oven. I bring it to a boil and simmer until the carrots are fall-apart tender. I remove the pot from heat but keep all the liquid.
In a separate skillet, I heat the vegetable oil until shimmering. I sauté the onion until tender and translucent, then add the garlic and cook for another minute. I transfer the onion and garlic mixture into the pot with the carrots and broth, add the remaining 1/2 teaspoon of salt, bring everything back to a boil, then lower the heat and let it simmer uncovered for about 10 minutes. I let the soup cool slightly.
I puree the soup in batches in a blender until smooth, then return it to the pot. I stir in the heavy cream and warm the mixture through. I add the shredded smoked gouda and stir until it melts completely.
I serve the bisque hot and sprinkle each bowl with fresh parsley and, if I want extra richness, a bit more gouda.
I sometimes add a pinch of cayenne for a gentle kick. A splash of orange juice or zest brightens the flavor beautifully. For a lighter version, I replace part of the heavy cream with half-and-half. I also enjoy stirring in a handful of toasted nuts like pecans for texture when serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. This bisque also freezes well as long as I freeze it before adding the cream and cheese; I stir those in after reheating. To reheat, I warm it gently on the stove, stirring occasionally to keep the texture smooth.
FAQs
Can I use pre-shredded gouda?
Yes, but freshly shredded melts more smoothly.
Can I use a different cheese?
Smoked cheddar or smoked provolone works nicely.
Can I make it dairy-free?
I use coconut milk and a dairy-free smoked cheese alternative.
Do I need to peel the carrots?
Yes, peeling helps keep the bisque smooth and vibrant.
Can I use an immersion blender?
Yes, though it may not get quite as silky as a countertop blender.
Can I add ginger?
A bit of fresh ginger blends beautifully with the carrots.
Why is my soup too thick?
I add more broth until I reach my desired consistency.
Why is my cheese not melting smoothly?
I lower the heat—cheese can separate if the soup is too hot.
Can I make this ahead?
Yes, it reheats wonderfully.
Can I roast the carrots first?
Absolutely, roasting deepens the sweetness and adds fantastic flavor.
Conclusion
I love how this carrot and smoked gouda bisque turns humble ingredients into a luxurious, comforting winter soup. The sweetness of the carrots, the smokiness of the cheese, and the rich creaminess make every spoonful feel satisfying and warm—exactly the kind of dish I crave in cold weather.
A velvety carrot bisque enriched with smoked gouda, cream, and warm spices. Sweet, savory, and lightly smoky, this comforting soup is perfect for chilly days or elegant winter dinners.
Ingredients
8 medium carrots, peeled and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 tablespoons vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon salt, divided
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy cream
1 cup shredded smoked gouda
2 tablespoons minced fresh parsley
Additional shredded gouda for serving (optional)
Carrot spirals (optional)
Instructions
Place carrots, 1/2 teaspoon salt, and broth in a Dutch oven. Bring to a boil and simmer until carrots are very tender. Remove from heat.
In a skillet, heat vegetable oil until shimmering. Sauté onion until tender, then add garlic and cook 1 minute more.
Transfer onion-garlic mixture to the pot with carrots and broth. Add remaining 1/2 teaspoon salt, nutmeg, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Allow to cool slightly.
Puree the soup in batches in a blender until completely smooth. Return puree to the pot.
Stir in heavy cream and warm gently.
Add shredded smoked gouda and stir until fully melted and smooth.
Serve hot, topped with fresh parsley and optional extra gouda or carrot spirals.
Notes
Add a pinch of cayenne for gentle heat.
A splash of orange juice or zest brightens the flavor.
Replace some heavy cream with half-and-half for a lighter version.
