Okay, so picture this: a big bowl of the most gorgeous, vibrant Roasted Beet and Goat Cheese Soup (Pink Soup) you’ve ever seen! Seriously, the color is just stunning – a soft, rosy pink that’s practically begging you to dive in. It’s the perfect blend of earthy roasted beets and the tangy, creamy goodness of goat cheese. I’ve been making soups for, well, basically forever (my grandma taught me!), but this one? This one’s special. It’s the kind of soup that makes you feel cozy from the inside out and is a total showstopper to boot.
Why You’ll Love This Roasted Beet and Goat Cheese Soup (Pink Soup)
Honestly? Basically everything! But let me break it down for you:
- That pink color! It’s just so pretty, it makes you happy before you even take a bite.
- The flavor combo is a dream – earthy beets, creamy goat cheese, and a hint of sweetness. Yum!
- It’s surprisingly easy to make. Seriously, you can whip this up on a weeknight.
- It’s healthy! Beets are packed with good stuff, so this soup is good for you.
Ingredients for the Delicious Roasted Beet and Goat Cheese Soup (Pink Soup)
Alright, let’s get down to business! You’ll need some yummy stuff to make this happen. Don’t worry, it’s pretty simple – all real food! Here’s what you need to gather:
- 1 kg of beets, and it’s super important to peel and chop them beforehand. Trust me, it makes life easier!
- 2 tablespoons of good quality olive oil. Extra virgin, baby!
- 1 chopped onion. Get ready for some tears, but it’s worth it.
- 2 cloves of garlic. Mince them up nice and fine, alright?
- About 1.2 liters of vegetable broth. I usually use store-bought, but homemade is always amazing!
- 100 grams of creamy goat cheese. The star of the show!
- Salt and pepper, to your taste. Season generously, friends!
- And finally, some fresh thyme for garnish… perfectly optional, but a total flavor and beauty booster.
Equipment Needed to Make Roasted Beet and Goat Cheese Soup (Pink Soup)
Okay, so you don’t need a ton of fancy gadgets, which is always a win in my book! To get this dreamy Roasted Beet and Goat Cheese Soup (Pink Soup) going, you’ll need these basics:
- A baking sheet – gotta roast those beets!
- A big ol’ pot – to simmer the soup.
- An immersion blender (my fave!) or a regular blender – gotta get that creamy texture. Be careful though, it splatters!
Step-by-Step Instructions: How to Prepare Roasted Beet and Goat Cheese Soup (Pink Soup)
Okay, friends, let’s get cooking! This Roasted Beet and Goat Cheese Soup (Pink Soup) might seem fancy, but trust me, it’s totally achievable. I’ve broken it down into easy steps so you can impress everyone (including yourself!) Here’s the lowdown, don’t worry, it’s all gonna be delicious!
Roasting the Beets for the Roasted Beet and Goat Cheese Soup (Pink Soup)
First things first, we gotta roast those beets! This is seriously where the magic happens and what really makes this soup sing. Roasting brings out their natural sweetness and deep, earthy flavor. Simply preheat your oven to 200°C (400°F). Toss your chopped beets with olive oil, a sprinkle of salt, and some pepper on a baking sheet. Pop ’em in the oven for about 45 minutes, or until they’re fork-tender. Careful, they’ll be HOT when you take them out!
Sautéing the Aromatics for the Roasted Beet and Goat Cheese Soup (Pink Soup)
While the beets are working their roasting magic, let’s get the flavor base going. In that big pot I mentioned earlier, sauté your chopped onion in a little bit of olive oil over medium heat. Cook it until it’s softened and translucent – about 5 minutes. Next, toss in the minced garlic and cook for just a minute more, until you get that amazing garlic aroma wafting through your kitchen. Yum!
Blending and Finishing the Roasted Beet and Goat Cheese Soup (Pink Soup)
Okay, time to bring it all together! Add your beautiful roasted beets and the vegetable broth to the pot with the onions and garlic, and stir it all up. Bring it to a simmer, then let it simmer for about 15 minutes to let those flavors meld. Now comes the fun part: blending! If you’re using an immersion blender, carefully blend the soup until it’s totally smooth. If you’re using a regular blender, work in batches, so you don’t overfill it. Finally, stir in that glorious goat cheese. Season it with salt and pepper to your heart’s content, and get ready to slurp up a taste of heaven!
Tips for Success: Making the Perfect Roasted Beet and Goat Cheese Soup (Pink Soup)
Listen, even the best cooks need a few insider tips, right? So, here are a few things that’ll take your Roasted Beet and Goat Cheese Soup (Pink Soup) from “wow, that’s good” to “OMG, I need the recipe!” First off, for a super-silky smooth soup, you can totally strain it after blending. Yeah, it’s an extra step, but trust me, it’s worth it. Also, don’t be shy with the salt and pepper! Taste and adjust, taste and adjust! Every batch of beets is a little different, ya know? Oh, and if you wanna get *fancy* (I’m totally here for fancy!), swirl in a little heavy cream before serving. Chef’s kiss! That’s it – simple tweaks, BIG flavor!
Ingredient Notes and Substitutions for Roasted Beet and Goat Cheese Soup (Pink Soup)
So, let’s talk ingredients! Because sometimes you just gotta make a few swaps, right? First off, the beets! I usually grab the red ones, because, hello, pink soup! But you can totally use golden beets if you want something a little different. Just be aware that the color won’t be as, well, *pink*! As for the goat cheese, feel free to experiment. I love the tangy goat cheese flavor, but if you’re not a fan, try a creamy feta or even a little bit of cream cheese, though your results might require adjustments in the other ingredients. And finally, the broth! I usually use vegetable broth, for that true vegetarian vibe, but chicken broth works great too. Just use what you got, and make a soup you’ll love!
Serving Suggestions for Roasted Beet and Goat Cheese Soup (Pink Soup)
Okay, so you’ve made this incredible Roasted Beet and Goat Cheese Soup (Pink Soup), and now you’re wondering what to eat with it, right? Well, let me tell you my go-to pairings! Crusty bread is a MUST – perfect for dipping and soaking up every last bit of that creamy goodness. A fresh green salad, with a simple vinaigrette, is also fantastic to cut through the richness. Or, if I’m feeling fancy, some grilled cheese. Mmmmmm!
Storage and Reheating Instructions for Roasted Beet and Goat Cheese Soup (Pink Soup)
So, you’ve made a big pot of this dreamy Roasted Beet and Goat Cheese Soup (Pink Soup), and you have some left over? Score! Here’s the deal: Let the soup cool completely before you even *think* about putting a lid on it. Then, just stash it in an airtight container in the fridge. It’ll be good for about 3-4 days (if it lasts that long, that is!).
Reheating is super simple. You can gently warm it on the stovetop over low heat, stirring occasionally until it’s heated through, or *very* carefully in the microwave (watch out for splatters, it splatters!). I think it tastes even better the next day…the flavors really meld!
Estimated Nutritional Information for Roasted Beet and Goat Cheese Soup (Pink Soup)
Alright, so here’s a rough idea of what you’re getting in terms of nutrition for a single serving of this delicious Roasted Beet and Goat Cheese Soup (Pink Soup). Keep in mind that these numbers are just an estimate – it all depends on the exact ingredients you use and their brands. But hey, it’s pretty healthy either way!
Print
Roasted Beet and Goat Cheese Soup (Pink Soup)
- Total Time: 1 hour 20 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, flavorful soup with roasted beets and tangy goat cheese.
Ingredients
- 1 kg beets, peeled and chopped
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1.2 liters vegetable broth
- 100g goat cheese
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions
- Preheat your oven to 200°C (400°F). Toss the beets with olive oil, salt, and pepper. Roast for 45 minutes, or until tender.
- Sauté the onion in a pot until softened. Add garlic and cook for a minute.
- Add the roasted beets and vegetable broth. Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in the goat cheese. Season to taste.
- Garnish with fresh thyme, if desired.
Notes
- For a smoother soup, strain it after blending.
- You can add a swirl of cream before serving.
- Prep Time: 20 min
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
