A bowl of carrot soup with crispy corn wheels on a blue tabletop with a spoon next to it

Carrot and Corn Soup

Elevate this simple soup with Parmigiano Reggiano crisps.

This comforting carrot soup recipe is served with Parmigiano Reggiano crisps and, if you’re feeling extra-fancy, grilled corn to garnish.

A bowl of carrot soup with crispy corn wheels on a blue tabletop with a spoon next to it

Carrot and Corn Soup

An easy carrot soup served with Parmigiano Reggiano crisps, from the cheese's official consortium in Italy.
Course Appetizer, Main Course, Soup
Cuisine Italian
Servings 4

Ingredients
  

Carrot and Corn Soup

  • 300 g carrots
  • 1 cup corn flour
  • 800 ml vegetable stock
  • 2 tbsp butter
  • 2 sprigs rosemary
  • salt
  • pepper

Cheese Crisps

  • 200 g Parmigiano Reggiano grated
  • 1 tbsp poppy seeds

Instructions
 

Parmigiano Reggiano Crisps

  • Put 30 g of Parmigiano Reggiano aside, then make the crisps by pressing the cheese into small rounds on a baking sheet lined with parchment paper. Sprinkle them with the poppy seeds, then bake in the oven at 390°F (200℃) for 3 to 4 minutes. Take them out of the oven and allow to cool.

Carrot and Corn Soup

  • Peel the carrots and briefly blend them in a food processor.
  • Melt the butter in a pan, then add the carrots and a pinch of salt. Sauté them for a few minutes over high heat; add the vegetable stock and bring to a boil.
  • Gradually pour in the corn flour, stirring with a whisk.
  • Lower the heat and simmer for 35 to 40 minutes.
  • Garnish soup with remaining 30g of Parmigiano Reggiano, rosemary sprigs, salt and pepper. Serve with the Parmigiano Reggiano crisps.
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