Skip to main content New<> this month
Get the Allrecipes magazine

Golden Beet Soup with Goat Cheese

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"I wanted to do a yellow soup when I made this recipe. My food processor was too small, so I tried using an immersion blender, but that didn't end well. So I just pureed it in batches. It turned out to be really good, it was very thick and hearty."
Added to shopping list. Go to shopping list.


2 h 5 m servings 370
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Brush 2 pieces of aluminum foil with olive oil and place 2 beets onto each. Wrap and place on a baking sheet.
  3. Roast in the preheated oven until softened, about 1 hour.
  4. Remove beets from the oven and let cool until safe to handle, 15 to 30 minutes. Peel and chop cooled beets.
  5. Heat 2 tablespoons olive oil in a pot over medium heat. Cook shallots and carrots in the hot oil for 5 minutes. Pour in chicken broth and continue to cook and stir for 5 minutes more.
  6. Pour vegetable mixture into a food processor, working in batches, and puree until smooth. Add beets and process.
  7. Heat remaining 2 tablespoons oil in a skillet over medium heat. Cook fennel and dill in the hot oil for 7 to 10 minutes. Set aside.
  8. Pour pureed mixture into a pot and bring to a boil over high heat. Reduce heat and mix in goat cheese; add heavy cream and continue stirring until mixture is even and light yellow in color. Stir in sauteed fennel and dill and heat through, about 5 minutes. Pour into serving bowls and sprinkle with reserved fennel fronds.

Nutrition Facts

Per Serving: 370 calories; 31.6 15.9 7.8 73 912 Full nutrition

Explore more


Read all reviews 0