Creamy Roasted Beet Soup Recipe

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0 votes | 1119 views
Servings: 6


Cost per serving $1.25 view details
  • 1 lb Beets - (abt 3) roasted, peeled, and sliced
  • 1 c. Chopped onion
  • 3 Tbsp. Butter
  • 4 c. Chicken broth
  • 1 tsp Fresh thyme (or possibly 1/2 tspn dry thyme)
  • 1 x Bay leaf Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. Heavy cream
  • 2 Tbsp. Red wine vinegar - (to 3 tbspns) Lightly whipped cream (optional) Dill sprigs (optional)


  1. In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 min. Add in broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 min. Throw away bay leaf. Transfer to a food processor or possibly blender and puree, in batches if necessary, till smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, till heated through. Garnish each serving with cream and dill, if you like.
  2. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 254g
Recipe makes 6 servings
Calories 129  
Calories from Fat 85 66%
Total Fat 9.73g 12%
Saturated Fat 6.02g 24%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 335mg 14%
Potassium 338mg 10%
Total Carbs 8.03g 2%
Dietary Fiber 2.5g 8%
Sugars 4.46g 3%
Protein 2.93g 5%
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