Carrot and Onion Soup

Real Simple
Makes 8 servings


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3 tablespoons olive oil
2 yellow onions, sliced
2 pounds carrots, thinly sliced
7 cups low-sodium chicken broth
Kosher salt and pepper
16 crackers (optional)


Heat the oil in a large saucepan over medium-low heat.

Add the onions and cook, stirring occasionally, until soft, 10 to 12 minutes. Add the carrots, broth, 1 teaspoon salt, and 1/3 teaspoon pepper and bring to a boil. Reduce heat and simmer until the carrots are tender, about 10 minutes.

Divide the soup among individual bowls and serve with the crackers, if using.

Created date

March 2008

Nutritional Information

Calories 112
Caloriesfromfat 44 %
Fat 6 g
Satfat 1 g
Cholesterol 0 mg
Sodium 650 mg
Carbohydrate 13 g
Fiber 4 g
Protein 3 g