Velvety Caramelized Onion and Carrot Bisque
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Vidalia Onion (Sliced)
  • 1 Pound of Carrots (Cut into ½ inch pieces)
  • Garlic Clove, Minced
  • 2 Tablespoons of Whipped Butter (I use Land O'Lakes)
  • 2 Tablespoons of All Purpose Flour
  • 3 Cups of Chicken Broth
  • ¼ Teaspoon of Ground Nutmeg
  • Salt/Pepper to Taste
  • ½ Cup of Fat Free Half & Half
  • Vegetable Cooking Spray
  1. In a skillet sprayed with vegetable cooking spray, saute onion. Saute until golden brown over low heat for about 30 minutes. Remove from pan and set aside.
  2. Respray the same skillet with vegetable cooking spray and heat the pan over medium heat until hot. Add carrots and cook for about 15 minutes until browned and crisp tender. Stir in garlic the last two minutes or so of cooking the carrots.
  3. In a large saucepan, heat the butter over medium low heat. Add flour and nutmeg and cook while stirring for 1 minute. Stir in the broth and half and half. Increase the heat and cook, stirring for 5 minutes or until it starts to thicken. Remove from heat.
  4. Add the onions and carrots in along with salt/pepper to taste.
  5. Using an immersion blender or regular blender, blend until the soup mixture is smooth.
  6. Return to medium heat and cook until everything is heated through.
  7. This will serve about 4 hungry people at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at