Description
Roasted Beet Soup with Goat Cheese is a stunning dish that marries the earthy sweetness of roasted beets with the creamy tang of goat cheese. Its vibrant magenta hue adds a touch of elegance to any meal, making it perfect for cozy dinners or casual lunches. Easy to prepare, this soup is a delightful balance of flavors and textures that will warm your soul on chilly days.
Ingredients
Scale
- 4 medium beets, fresh and firm
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 4 oz soft goat cheese
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 45 minutes until tender.
- In a large pot over medium heat, add olive oil and sauté the diced onion until translucent, about 5 minutes.
- Add minced garlic and cook for another minute before pouring in the vegetable broth. Bring to a simmer.
- Once the beets are cool enough to handle, peel them and chop into pieces. Add them to the pot and blend until smooth using an immersion blender or regular blender.
- Stir in balsamic vinegar, salt, and pepper. For extra creaminess, mix in some goat cheese.
- Serve hot, garnished with crumbled goat cheese and freshly cracked black pepper.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg