This Roasted Beet and Goat Cheese Soup is a feast for the eyes and the palate. Its deep, ruby-red color, contrasted by the creamy white of goat cheese, makes it an elegant option for any dinner table. Not only does it look stunning, but the combination of roasted beets and tangy goat cheese creates a delightful depth of flavor. This nutrient-rich soup is perfect for cozying up on chilly autumn evenings, making it a seasonal favorite that's both comforting and sophisticated.
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- 4 medium beets, peeled and diced
- 1 large onion, chopped
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/2 cup goat cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh dill, chopped (optional for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced beets and chopped onion with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 30-35 minutes, or until the beets are tender, stirring halfway through.
- In a large pot, sauté the minced garlic for 1-2 minutes over medium heat.
- Add the roasted beets and onion to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the balsamic vinegar and adjust seasoning with additional salt and pepper, if needed.
- Ladle the soup into bowls and top with crumbled goat cheese and fresh dill, if desired.
Nutrition
Serving: 100g | Calories: 210kcal | Carbohydrates: 16g | Protéines: 6g | Fat: 14g | Sucre: 10g