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1
In a large soup pot, add the olive oil and carrots with a sprinkle of salt and pepper over medium heat. Stir the carrots to coat with the olive oil for 5 minutes until starting to sizzle.
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2
Add the celery and onion and stir to combine for 5 more minutes, until the veggies have started to soften.
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3
Add the garlic and stir for 1 minute, then sprinkle the flour over the vegetable mixture. Stir the flour into the veggies for 2 minutes to cook it slightly.
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4
Add the tomato juice and 2 cups of stock to the veggie/flour mixture. Stir to combine, and increase the heat slightly so the mixture comes to a bubble and thickens. Cover the pot and reduce the heat to medium - simmer the vegetables for 15 - 20 minutes until the carrots are very soft.
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5
When the veggies are cooked, use an immersion blender or regular blender to puree the soup, then return to the pot if you used a regular blender.
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6
Over medium-low heat, add the cheddar, mascarpone, and milk to the soup. Stir to combine and melt the cheeses, then taste. Add more salt and pepper to your taste.
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7
If the soup is very thick, add additional stock 2 tablespoons at a time until the soup is a consistency that you enjoy.
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8
Serve soup topped with fresh herbs and scallion alongside crusty bread smeared with extra mascarpone.
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9
Enjoy!
