Golden Beet Soup with Goat Cheese recipe

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Ingredients

olive oil as needed
4 golden beets, scrubbed
4 tablespoons olive oil, divided
2 shallots, minced
2 yellow carrots, peeled and chopped
1 (32 fluid ounce) container chicken broth
1 bulb fennel, chopped, fronds reserved
1 bunch fresh dill, chopped
4 ounces crumbled goat cheese
1 cup heavy cream

Nutrition Info

370 calories
carbohydrate: 15.9 g
cholesterol: 73 mg
fat: 31.6 g
fiber: 3.6 g
protein: 7.8 g
saturatedFat: 14.5 g
servingSize: -
sodium: 912.1 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Brush 2 pieces of aluminum foil with olive oil and place 2 beets onto each. Wrap and place on a baking sheet.

  3. Roast in the preheated oven until softened, about 1 hour.

  4. Remove beets from the oven and let cool until safe to handle, 15 to 30 minutes. Peel and chop cooled beets.

  5. Heat 2 tablespoons olive oil in a pot over medium heat. Cook shallots and carrots in the hot oil for 5 minutes. Pour in chicken broth and continue to cook and stir for 5 minutes more.

  6. Pour vegetable mixture into a food processor, working in batches, and puree until smooth. Add beets and process.

  7. Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook fennel and dill in the hot oil for 7 to 10 minutes. Set aside.

  8. Pour pureed mixture into a pot and bring to a boil over high heat. Reduce heat and mix in goat cheese, add heavy cream and continue stirring until mixture is even and light yellow in color. Stir in sauteed fennel and dill and heat through, about 5 minutes. Pour into serving bowls and sprinkle with reserved fennel fronds.

Recipe Yield

6 servings

Recipe Note

I wanted to do a yellow soup when I made this recipe. My food processor was too small, so I tried using an immersion blender, but that didn't end well. So I just pureed it in batches. It turned out to be really good, it was very thick and hearty.

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