Roasted Beet Soup

by Brooke on February 13, 2011 16 comments »

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I love waking up in the morning with fourteen stuffed animals tucked behind my bed. Thank you, Jakey.

I love pinning a sequinned pink bow into the soft locks of a pretty little girl. Thank you, Alyssa.

I love gluing pieces of paper to a cardboard poster until midnight whilst a chatty little lady tells me about all the “weirdo” boys at school. Thank you, Becca.

I love sitting in a Saturday night movie when the handsome guy next to me lifts the armrest and motions me into the nook of his arm. Thank you, Hubby.

I love when our family is packing up and saying thank you to our gracious dinner hosts and a certain tweenager bursts out with a boisterous, “That food was AMAZING, Mayzie. THANK YOU!”

I love feeling like I’ve taught my children to be grateful.

I love when the tween in question finishes up his compliment with, “It’s sooo nice to eat normal food for a change.”

Thank you, Andrew. I love that you eat my food.

Even when it’s beet soup for breakfast.

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Roasted Beet Soup

I love how simple this soup is to make. It's warm and sweet, with the earthy flavors of beets resplendent in every bite. And, don't even get me started on the color of this soup. Ruby red and shimmering, it's just entirely splendid to eat. That is...if you like beets. If you don't, you'll likely want to avoid this recipe. It's rather beety. If, on the other hand, you adore beets as I do, make this soup immediately. You won't be sorry.

Ingredients:

4 red beets
2 tablespoons olive oil
1 small shallot, chopped
2 cups chicken or vegetable Stock
Fresh thyme
Salt & Pepper to taste
2 ounces of crumbled goat cheese or 1/4 cup of sour cream

Directions:

Preheat oven to 425 degrees. Clean beets and trim the greens from the bulbs. Slice the beets in half and place on a parchment-lined baking sheet. Clean the shallot similarly, slicing off the two ends of the shallt and removing any papery skin. Slice the shallot into fourths and place alongside beets. Drizzle with olive oil. Sprinkle a bit of sea salt and pepper. Roast in preheated oven for 35-45 minutes, or until the beets are soft and tender when poked with a fork. Remove the beets from the oven and allow to cool slightly before scooping the soft flesh from the skin and placing into a blender. Add the roasted shallot, vegetable stock, and fresh thyme. Puree until smooth. Transfer to a small pot, heat until steaming. Salt and pepper to taste. Serve topped with crumbled goat cheese or sour cream. Enjoy.

Happy Love. Happy Valentines Day.

Posted in Dinners, Lunch, Soup, Soups and Stews
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16 Responses to “Roasted Beet Soup”

  1. 1

    Olga @ MangoTomato on February 14, 2011 at 10:15 am Reply

    LOVE beets! Love roasted beets and love soup.
    My dad makes the best borscht ever and I often eat it for breakfast whenever I visit my family in Seattle ;)

    • Brooke replied: — February 14th, 2011 @ 8:22 pm

      Yay! I LOVE fellow beet lovers!

  2. 2

    Becki Madsen on February 14, 2011 at 3:01 pm Reply

    Brooke, your website looks wonderful! The pictures look great-thank you for letting me take them for your beautiful family! You are one amazing woman!

    • Brooke replied: — February 14th, 2011 @ 8:21 pm

      Becki-THANK YOU again and again for lending your talent to the site. I’ve posted as official thank you to you (and a link to your beautiful photography site) in my MOJO section. Love you!

  3. 3

    Jamica WIlcox on February 14, 2011 at 5:21 pm Reply

    Brooke! Your site is gorgeous!!! I REALLY love it! I can’t wait to try all the buttons and links! Well done.
    AND… I have always loved beets and have always taken a teasing for it. Though I stand alone in my love, I think I’ll serve up this recipe soon (like tomorrow!)

    • Brooke replied: — February 14th, 2011 @ 8:22 pm

      Jame-You are so adorable and kind. THANK YOU!

  4. 4

    Lori @ RecipeGirl on February 14, 2011 at 6:56 pm Reply

    Love your new site design! Gorgeous, just like you :)

    This beet soup is right up my alley (beet-lover here!) Happy VDay!

    • Brooke replied: — February 14th, 2011 @ 8:21 pm

      Lori, THANK YOU! You are so sweet! Next time we hit up NYC, we’ll have to go beet stompin’ and find some good restraunts that serve them up! Hugs!

  5. 5

    Julie on February 14, 2011 at 10:26 pm Reply

    Beautiful – love it! Beet soup with goat cheese is so fab, too.

  6. 6

    Laura on February 17, 2011 at 11:42 am Reply

    Beets and goat cheese?? I can’t wait! I might have to make this when I go home this weekend!! You’re marvelous!

  7. 7

    tonilea on March 2, 2011 at 10:58 pm Reply

    This sounds really good. Do you have any nutritional info on it? I am on Weight Watchers and need to know calories, carbs, protein and fat to calculate my points.
    Thanks so much. I just lucked into your blog and it really looks like a great one.

  8. 8

    Katie on March 13, 2011 at 6:00 pm Reply

    I love beetroot but I think I’ve only really had them in slices (usually on a burger!) The idea of beet soup is awesome – I have to try it!

  9. Pingback: Beets: A Versatile Veggie to Keep on Hand | Life Up to the Elbows

  10. 9

    Joseph Simpson on December 25, 2011 at 1:47 pm Reply

    Mmmmm, made this for hubby and he ate it for breakfast lunch and dinner!

    I replaced the beets with bread and toasted it under a high broil for about 3 min per side. The chicken stock was a little plain on it’s own so I added a can of chicken noodle soup. That did the trick.

  11. 10

    Marleeo on May 28, 2012 at 5:29 pm Reply

    I just pulled a 4-5 pound beet from my garden. Wondering what to do with it; I’ll try this beet soup! Sounds delish!

  12. Pingback: Beets: A Versatile Veggie to Keep on Hand @ Zontee Hou | Make, Do, Enjoy

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