The first time I subscribed to a CSA, back in Chicago years ago, was the first time I was exposed to beets, and, genuinely, I had no idea what to do with them. First, I learned how to roast them. Then I learned how to like them—in salads, as greens sauteéd or mixed into a hash, in patties, and the list goes on).
If you’re already a beet lover (like I’ve since become!), this soup will be right up your alley, designed to showcase and celebrate their distinctly clean, fresh-from-the-ground flavors.
Posting a red roasted beet soup the week after Valentine’s Day is a little like posting a pumpkin pie the month after Thanksgiving, but we’re going ahead and bringing you this rosy red romance in a bowl today instead of two weeks ago because it demonstrates the versatility of the basic cream soup. Like the last post, which showcased a velvety carrot soup with amaretti crumble, this creamy red roasted beet soup is beautiful simplicity—a quick and easy sauté-cook-purée-and-strain kind of job. The only added step with this method is roasting the vegetables (in this case, beets) ahead of time, which not only speeds up the soup-cooking process, but also imparts the deepened flavor that roasting vegetables brings. Also worth mentioning is the fact that you could do the same thing with many other vegetables, as demonstrated in the links below, so once you have the method down you have a ready dinner in your back pocket.
In terms of taste, this beet soup is earthy and slightly sweet, with the same velvety texture of Monday’s carrot version. Rather than cookies on top, it’s garnished by a drop of mascarpone cheese (or a swirl of cream or milk could also work) and a few sprigs of parsley. We’ve made it twice in the last week, first because of leftover roasted beets from Valentine’s dinner salads (Tim cut slices of roasted beets in hearts! He so gets me!), later because we liked the first soup so much. Whether you’re looking for a vibrant pick-me-up for winter or a hearty, beety dinner that’s both delicious and full of nutrients, this is the one to try.
Creamy Red Roasted Beet Soup
- 2 tablespoons butter
- 2 tablespoons chopped shallots
- 1/2 teaspoon salt
- 2 cups (350 g) chopped, roasted beets
- 2 cups (475 ml) stock
- 1/4 cup (60 ml) milk (optional)
- chopped parsley
- In a large pan, sauté butter, shallots, and salt until lightly golden, about 5 minutes.
- Add chopped beets and stock; bring mixture to a boil; then simmer 10 to 15 minutes or until very soft.
- Pureé mixture in a Vitamix or food processor.
- Run entire mixture through fine strainer or sieve (anything that doesn’t go through sieve should go back in processor and then back through sieve).
- Return to pot and add 1/4 cup milk, if desired, which will thin the soup slightly and make it smoother.
- Taste and adjust for salt. Garnish with small dollops of mascarpone and chopped parsley, as desired.
Like the idea of simple cream soups? You might like these:
What are your favorite vegetables to enjoy in cream soups? We’d love to know.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.