Get ready to transform your kitchen into a gourmet haven with this stunning Roasted Balsamic Beet Soup that's about to blow your taste buds away! Imagine a velvety, deep crimson soup that's not just a meal, but an experience - packed with rich, earthy flavors and a sophisticated balsamic twist that will make you feel like a professional chef. Whether you're looking to impress dinner guests or simply treat yourself to a luxurious, nutrient-packed dish, this recipe is your golden ticket to culinary excellence.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 4 medium beets, roasted and peeled
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Crème fraîche for serving
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and roots.
- Wrap each beet individually in aluminum foil and place on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the beets are tender when pierced with a fork.
- Remove beets from the oven and let them cool for 10-15 minutes. Once cool enough to handle, peel the beets by gently rubbing off the skin. Cut the roasted beets into rough chunks.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5-6 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the roasted beet chunks to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 10-15 minutes to allow the flavors to meld together.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in the balsamic vinegar, then season with salt and pepper to taste. If the soup is too thick, add a bit more vegetable broth to reach desired consistency.
- Reheat the soup gently if needed. Serve hot in bowls, garnishing each serving with a dollop of crème fraîche.
Tips
- Choose fresh, firm beets with vibrant color for the most intense flavor and best roasting results.
- Wear disposable gloves when handling beets to prevent staining your hands.
- For extra depth of flavor, roast the beets with a drizzle of olive oil and a sprinkle of salt before blending.
- If you don't have an immersion blender, a standard blender works great - just blend in small batches and be careful with hot liquid.
- The balsamic vinegar is key to adding complexity, so use a good quality aged balsamic for best results.
- For a creamier texture, you can substitute crème fraîche with Greek yogurt or a vegan alternative.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 95kcal
Carbohydrates: 15g
Protein: 3g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
