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Creamy Roasted Beet and Goat Cheese Soup Recipe

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4.1 from 41 reviews

This creamy beet and goat cheese soup offers a vibrant, earthy flavor with a beautifully smooth texture. Roasted beets are blended with aromatic onions and garlic, then enriched with tangy goat cheese and finished with a splash of balsamic vinegar or lemon juice. This elegant soup is perfect as a sophisticated starter or a light meal, ideal for both warm and cold seasons.

  • Total Time: 1 hour
  • Yield: 4–6 servings

Ingredients

Beets and Roasting

  • 2 pounds beets, peeled and chopped
  • 1 tablespoon olive oil

Soup Base

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth

Creamy Finish

  • 1 cup heavy cream (or half-and-half)
  • 4 ounces goat cheese, crumbled

Seasonings

  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon thyme (fresh or dried)
  • 1 tablespoon balsamic vinegar or lemon juice

Garnish

  • Fresh dill or chives, for garnish

Instructions

  1. Preheat and Roast Beets: Preheat your oven to 400°F (200°C). Toss the peeled and chopped beets with olive oil, then spread them evenly on a baking sheet. Roast for 35 to 40 minutes, or until the beets are tender when pierced with a fork.
  2. Sauté Aromatics: While the beets roast, heat a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant but not browned.
  3. Add Roasted Beets and Broth: Once the beets are roasted, add them to the pot along with the vegetable broth. Bring the mixture to a simmer and let it cook gently for about 10 minutes to allow flavors to meld.
  4. Blend Soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy.
  5. Finish the Soup: Return the blended soup to the pot if needed. Stir in the heavy cream, crumbled goat cheese, salt, black pepper, thyme, and balsamic vinegar. Warm the soup gently over low heat until all the cheese melts and the soup is heated through — avoid boiling to prevent curdling.
  6. Serve and Garnish: Ladle the soup into bowls, then garnish with fresh dill or chives and extra crumbled goat cheese if desired. Serve hot for the best flavor and texture.

Notes

  • For extra creaminess, blend in more goat cheese before pureeing the soup.
  • This soup can be served chilled, making it versatile for warmer months.
  • Coconut cream is a great dairy-free substitute for the heavy cream and goat cheese if desired.
  • The color of the soup deepens after resting overnight. Stir well when reheating to restore smoothness.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting, Stovetop
  • Cuisine: European
  • Diet: Vegetarian

Find it online: https://dishestocook.com/creamy-roasted-beet-and-goat-cheese-soup-recipe/