CREAMY ROASTED BEET SOUP
This creamy roasted beet soup is comforting, nutritious and naturally vegan and gluten free.
Provided by Lexi
Categories Soup
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Whisk together 4 tbsp olive oil, lemon juice, lemon zest, date syrup/agave, salt, berbere, cinnamon, and ginger and divide the mixture to use half on roasted vegetables and the other half in the soup.
- Add carrots and beets to the baking sheet, drizzle with half of the oil and spice mixture and toss to coat evenly. Roast for 20-25 minutes until softened. If any are not cooked all the way through, they will finish cooking in soup pot.
- While the veggies are roasting, heat 2 tbsp of olive oil in a large stock pot over medium heat. Add the onion and cook, stirring a few times, for 5-6 minutes. Then add the garlic and cook for 2-3 minutes.
- Add the chopped potatoes to the onion and garlic mixture with the other half of the oil blend, stir potato onion mixture well to coat. Cook, stirring a few times for 6-7 minutes.
- Add the roasted carrots and beets to the pot with the vegetable broth. Bring the soup to a boil, reduce to a simmer, and cook until potatoes are fork-tender.
- Add the creamer to the pot and stir well to combine. Let the soup cool a bit, and then puree with an immersion blender or regular blender.
- Serve topped with a drizzle of dairy free creamer, yogurt or olive oil, chopped fresh herbs of choice, pomegranate seeds, and a sprinkle of salt and pepper. You could also serve the soup with rice or quinoa and top with a protein of your choice, such as crispy tofu or crispy chickpeas.
Nutrition Facts : Calories 358 calories, Sugar 18.8 g, Sodium 1871.6 mg, Fat 22.2 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 6.4 g, Protein 3.9 g, Cholesterol 0 mg
CREAMY ROASTED BEET SOUP
This borscht-inspired soup is creamy and pretty and very simple to make.
Provided by Katie Workman
Categories Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, melt the butter. Sauté the onions for about 5 minutes until tender but not browned.
- At this point if you have an immersion blender, continue to make the soup in the pot. Add beets, broth, lemon juice, honey, thyme, salt and pepper. If you need to simmer the mixture until the beets soften a bit more, go ahead and do that. When the beets are very tender stick the blender in and blend away until smooth. If you want to continue with a food processor or blender, great - scrape the onions into a the machine of your choice, then add the beets, 1 cup of the broth, juice, honey, thyme and salt and pepper and puree until smooth. Return the mixture to the pot and add the rest of the broth.
- Either way, after the mixture is back in the pot, you add the cream and heat over medium-low heat until the whole thing is hot. Or if you would like to serve it cold, just stir in the cream and chill the soup for a few hours.
- Serve the soup in mugs or bowls with the chopped onion and sour cream.
Nutrition Facts : Calories 297.02 kcal, Carbohydrate 28.37 g, Protein 8.62 g, Fat 18.45 g, SaturatedFat 10.94 g, Cholesterol 55.81 mg, Sodium 217.44 mg, Fiber 5.51 g, Sugar 17.95 g, ServingSize 1 serving
BEET SOUP
This beet soup recipe is made with red beets and potatoes and blended to create a rich, velvety creamy textured soup.
Provided by Stephanie Kay
Categories Soup
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot on medium heat, warm the olive oil. Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
- Add beets and potatoes, stir to coat with the onion mixture.
- Add broth, just enough to cover the beets and stir until well combined. (Only add enough broth to cover the vegetables, you may need more or less depending on the size of your beets, as you don't want a runny soup and you can always add more at the end if needed.)
- Bring mixture to a boil, then reduce to a simmer and cook for 30 minutes until the beets are tender and can easily be pierced with a fork.
- Once cooked, using an immersion blender or in batches using a bar blender, purée until smooth.
- Once blended, season generously with additional salt and pepper to taste and serve immediately with a dollop of sour cream and a sprig of dill.
- Any leftover soup can be cooled completely and stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 serving, Calories 167 calories, Sugar 15 grams, Fat 4 grams, Carbohydrate 31 grams, Fiber 7 grams, Protein 4 grams
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
- Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
ROASTED BEET SOUP WITH CRèME FRAîCHE
What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as Viognier or New Zealand Sauvignon Blanc.
Categories Soup/Stew Vegetable Roast Valentine's Day Vegetarian Beet Bon Appétit Anniversary Appetizer
Yield Makes 2 first-course servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish. Cut remaining beets into 1/2-inch pieces.
- Melt butter with oil in heavy medium saucepan over medium-high heat. Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes. Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces. Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes. Add 2 cups water, bay leaf, thyme sprig, and parsley sprig. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Remove bay leaf, thyme sprig, and parsley sprig. Cool soup slightly. Working in batches, puree soup in blender with cream. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover, and refrigerate.)
- Gently rewarm soup (do not boil). Divide between 2 bowls. Garnish each with 1 tablespoon crème fraîche. Sprinkle with reserved beet cubes.
ROASTED BEET AND POTATO SOUP
I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand.
Provided by Kate Przybylo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
- Roast in the preheated oven until tender, about 1 hour; allow to cool.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
- Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.
Nutrition Facts : Calories 165.8 calories, Carbohydrate 18.5 g, Cholesterol 6.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 69.2 mg, Sugar 7.2 g
ROASTED GARLIC AND BEET SOUP
Beets may take a while to roast, but it's worth the wait. (For a tasty side dish, saute the green tops.) Garlic and leeks add delicious flavor and dimension to this soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.
- Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.
Nutrition Facts : Calories 130 g, Fat 9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
More about "creamy roasted beet soup recipes"
ROASTED BEET AND MIXED VEGETABLE SOUP RECIPE BY …
From honestcooking.com
ROASTED BEET SOUP | WILLIAMS SONOMA
From williams-sonoma.com
AT THE BIDENS’ AUSTRALIA STATE DINNER, APPALACHIA IS ON THE MENU
From washingtonpost.com
CREAMY WHITE BEAN AND KALE SOUP RECIPE (30 MINUTES) - KITCHN
From thekitchn.com
AIR FRYER BEETS - DOWNSHIFTOLOGY
From downshiftology.com
ROASTED BEET SOUP WITH THYME, LEMON, AND CRèME FRAîCHE RECIPE
From seriouseats.com
BEET SOUP | RICARDO
From ricardocuisine.com
BEET SOUP (SMOOTH AND VELVETY) | DOWNSHIFTOLOGY
From downshiftology.com
ROASTED BEET SOUP WITH DILL - THIS HEALTHY KITCHEN
From thishealthykitchen.com
CREAMY RED ROASTED BEET SOUP RECIPE | FOODAL
From foodal.com
WINTER VEGETABLE RECIPES - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
CREAMY BEET SOUP (VEGAN) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
17 TASTY RECIPES THAT USE SALSA VERDE • HEARTBEET KITCHEN
From heartbeetkitchen.com
CREAMY ROASTED VEGAN BEET SOUP RECIPE - FIT AS A MAMA BEAR
From fitasamamabear.com
CREAMY ROASTED BEET SOUP RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ROASTED RED BEET SOUP - SAVOR THE BEST
From savorthebest.com
CREAMY ROASTED BEET SOUP RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
FRESH BEET SOUP (CREAMY BLENDED STOVETOP RECIPE)
From selfproclaimedfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love