Soup. It’s what’s for dinner. And lunch. And sometimes breakfast. This is a recipe for a beautiful and bright golden beet soup and it’s an old favorite of mine. I could truly eat this glorious dish, complete with accouterments might I add, for any meal, and in any season. I hope you are hungry for soup!
Golden Beet Soup
Soup. It’s what’s for dinner. And lunch. And sometimes breakfast. Here’s a recipe for a beautifully delicious and bright Roasted Golden Beet Soup.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Roasting + Simmering
- Cuisine: American
FOR THE SOUP:
- 2 tbsp Extra Virgin Olive Oil
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 head of cauliflower, cut into florets
- 4 medium sized golden beets
- 1 tbsp thyme
- 1 tbsp parsley
- 1/2 tsp fennel seeds
- 1 tsp smoked paprika
- 1 tsp fresh tarragon
- 1/2 cup white wine
- 1 ½ cup Low Sodium Chicken Stock
- 1 tbsp White Balsamic Vinegar
- salt & freshly ground black pepper
FOR THE CROUTONS:
- 1 loaf of stale crusty bread, cut into cubes
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp curry powder
- 1 tbsp fresh taragon, chopped
- 1 tbsp fresh thyme, chopped
- Extra Virgin Olive Oil
- 6 oz. goat cheese
FOR THE GARNISH:
- 2 small golden beets
FOR THE SOUP:
- Heat the oven to 350°F and line a large baking sheet with parchment paper.
- Cut the beets in half and wrap them loosely in tin foil. Place them on the baking sheet along with the florets of cauliflower. Drizzle the cauliflower with Olive Oil.
- Bake in the oven until the beets are soft when pierced with a fork (about 25 minutes) and the cauliflower is soft and turning golden brown. Remove from the oven and allow to cool.
- When the beets are cooled, peel their skins off. Place the 4 large beets and the cauliflower in a blender or food processor with a half cup of low sodium chicken or vegetable stock and puree until smooth. You can freeze this puree to save it for another time, or use it immediately.
- Heat 2 tablespoons Olive Oil in a medium stock pot over medium-low heat. Add the chopped shallots and garlic along with the thyme, fennel seeds and parsley. Simmer for about 3 minutes, or until the shallots are soft.
- Add the cauliflower and beet purée, stirring to incorporate all the spices. Cook for about 5 minutes, then add the wine, paprika, salt, tarragon and freshly ground black pepper.
- Simmer about 5 minutes, until the wine starts to thicken and reduce.
- Add the rest of the stock and the white balsamic and continue to simmer for about 20 minutes. Taste for salt and add plenty of freshly ground pepper. Top with spiced croutons.
For the Croutons:
- Heat an oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, combine all the spices.
- Drizzle the cubes of bread with Olive Oil, then place them in the spice mixture and roll to coat. Toast them in the oven until slightly golden, about 8 minutes.
- Remove them from the oven, and turn on the oven’s broiler. Spread a small amount of goat cheese on one side of the bread cubes.
- Place them under the broiler for about a minute. Watch them carefully, as you only want the cheese to start to bubble and melt – not burn.
- Pour the soup into a bowl. Slice the small roasted beets, and place a few slices on top of the soup. Drizzle with Olive Oil, and sprinkle with freshly ground black pepper, some fresh tarragon and a few more kernels of goat cheese.
- Serve immediately.
Keywords: roasted beets, soup, beet soup, golden beets, soup