A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

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Recipe Summary

Servings:
8
Yield:
6 to 7 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.

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  • Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

  • Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.

  • Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Tips

*To toast caraway seeds, heat 1/2 tsp. caraway seeds in a small skillet over medium-low heat until they start to gently pop and smell fragrant. Cool slightly, then crush with a rolling pin.

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

152 calories; protein 3.3g 7% DV; carbohydrates 12.8g 4% DV; fat 10.4g 16% DV; cholesterol 26.2mg 9% DV; sodium 101.4mg 4% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2009
I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. After blending the whole batch I poured most of it back in the pot but I left a small amount (1/2 cup to 3/4 cup) of soup in the blender and tossed in some roasted garlic goat Chevre (soft white goat cheese) and blended further. I used this as garnish poured into each bowl as the colors contrast well. It was a fabulous soup and I will definitely make it again. Read More
(29)

Most helpful critical review

Rating: 3 stars
08/02/2015
The directions are questionable when it says to wait until the squash turns golden brown, and again when it says all vegetables take on a caramel color. My beets are red and after putting onions and garlic with them, everything is still red. After sauteing them and cooking a little longer they are still red. Read More
(3)
41 Ratings
  • 5 star values: 27
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/19/2009
I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. After blending the whole batch I poured most of it back in the pot but I left a small amount (1/2 cup to 3/4 cup) of soup in the blender and tossed in some roasted garlic goat Chevre (soft white goat cheese) and blended further. I used this as garnish poured into each bowl as the colors contrast well. It was a fabulous soup and I will definitely make it again. Read More
(29)
Rating: 4 stars
02/14/2006
Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional garnish, instead of adding milk (dairy product issue for a family member). We loved it! I have been asked to make it again often. I think it is a great, flexible recipe. Thanks, Pam Anderson. Read More
(19)
Rating: 5 stars
11/23/2008
Made same as recipe but used coconut milk instead of 1/2 and 1/2 and substituted veggie broth to make vegetarian. Read More
(16)
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Rating: 5 stars
10/20/2007
This soup is fantastic!! I've made it twice: once with fresh dill & once with 2 teaspoons dried dill. I substituted "Better Than Bouillon" vegetable soup base in water for the chicken broth and added a can of kidney beans before blending to thicken it & add protein. Used only 1/4 cup half-and-half to lower the calorie count. This soup is so delicious I keep craving it. I'll make it again & again. Read More
(14)
Rating: 5 stars
12/17/2012
Love the dill/beet/caraway flavours! Don't skip toasting the caraway seeds - makes a bit difference to the flavour. Used chevre instead of a boiled egg for garnish. Wonderful soup! Read More
(9)
Rating: 5 stars
02/22/2010
This was a great dish for beets! The only change I made was to use 1c half&half vs. 1.5c. I may substitute yogurt next time - as some of the others said. The caraway seeds add a lot of flavor. This is definitely a make again dish. Read More
(9)
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Rating: 4 stars
10/21/2009
I wish 4.5 stars was an option. I didn't have any chicken stock so I made a tomato broth by watering down marinara which was really yummy. My pinch of sugar was heavy handed and too much for this recipe so it turned out a little sweet for my taste but definately delicious. I garnished with shredded mozarella cheese which was really pretty with the raspberry color. Definately a keeper of a recipe. Read More
(8)
Rating: 5 stars
01/13/2008
I love this soup! I followed the directions exactly and it turned out great. The only substitution was that I used a higher fat cream (18%) because it was all I had in the fridge. I'm about to make my second batch this week! Read More
(6)
Rating: 5 stars
02/15/2007
Tasty! The cayenne adds a subtle zing. Made it with no-fat evaporated milk to cut the fat/calories -- worked just fine. The boiled-egg garnish was OK but seemed more suited for a cold soup/borscht. In fact this soup tasted fine cold... just not what I was looking for in mid-February! Read More
(6)
Rating: 3 stars
08/02/2015
The directions are questionable when it says to wait until the squash turns golden brown, and again when it says all vegetables take on a caramel color. My beets are red and after putting onions and garlic with them, everything is still red. After sauteing them and cooking a little longer they are still red. Read More
(3)