Fresh Roasted Beet Soup with Goat Cheese
Fresh Roasted Beet Soup with Goat Cheese is a stunning dish that brings warm, earthy flavors and creamy tanginess together in perfect harmony. This vibrant soup is ideal for chilly nights or festive gatherings, offering a delightful experience that tantalizes the senses. Each bowlful is a comforting embrace, beautifully garnished with crumbled goat cheese and ready to impress your family and guests alike.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 3 medium fresh beets (about 1 lb)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 4 oz goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until fork-tender.
- Allow the beets to cool slightly, then peel and chop them into cubes.
- In a large pot over medium heat, add olive oil, chopped onion, and sauté until translucent. Add minced garlic and cook until fragrant.
- Stir in the chopped beets and pour in vegetable broth. Bring to a simmer for about 15 minutes.
- Blend the soup until smooth using an immersion or regular blender. Adjust seasoning with salt and pepper.
- Serve hot topped with crumbled goat cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 15mg