This Roasted Beet and Goat Cheese Soup is a vibrant and flavorful dish that combines the earthiness of beets with the creaminess of goat cheese. Perfect for a light lunch or as an elegant starter for dinner, this soup is sure to impress.
The recipe is straightforward and highlights the natural sweetness of roasted beets, making it a delightful addition to your soups collection. You can easily adjust the seasoning and toppings to suit your taste.
Delicious Roasted Beet and Goat Cheese Soup
This soup features roasted beets blended until smooth, creating a rich and creamy texture, complemented by tangy goat cheese. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 4 medium beets, roasted and peeled
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup goat cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Chopped chives or parsley for garnish
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for about 45 minutes, or until tender. Let cool, then peel and chop.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 5 minutes).
- Combine Ingredients: Add the roasted beets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Stir in the goat cheese until melted and creamy.
- Season: Add lemon juice, salt, and pepper to taste. Heat gently over low heat without boiling.
- Serve: Ladle the soup into bowls and garnish with additional goat cheese and chopped chives or parsley. Serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 220kcal
- Fat: 12g
- Protein: 6g
- Carbohydrates: 24g
