Carrot Feta Bisque

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


This easy recipe for carrot feta bisque is everything you want a soup to be – creamy, dreamy, cheesy and a snap to make. A perfect fall lunch!


  • 2 tablespoons olive oil
  • 1 pound carrots (either baby carrots, or regular carrots peeled and cut into 2 inch pieces)
  • 1 sweet onion, peeled and chopped
  • 3 cups chicken broth (you can substitute vegetable broth if you like)
  • 1/2 cup light cream
  • Salt and pepper to taste
  • 1 cup crumbled feta cheese


  1. Heat oil in a large deep pot over medium high heat.  Add carrots, and onion and cook until onion starts to soften a little, about five minutes.
  2. Add broth and bring to a simmer.  Cover and simmer until carrots are nice and tender, about 25 minutes.
  3. Blend the soup in your blender until smooth – you may have to do this in batches – and return to pot.  If you have an immersion blender, you can blend it right in the pot!
  4. Stir in cream and season to taste with salt and pepper.  Warm over medium heat until hot.
  5. Ladle into bowls and top with feta cheese.