Roasted Red Beet Soup with Goat Cheese Cream and Hazelnuts
A velvety, colorful soup full of character — because beets deserve a five-star entrance.
- Prep time: 15 minutes
- Cook time: 45 minutes
Red beets are probably the most unfairly snubbed vegetable in the basket. Too red, too earthy, too 'complicated'? Think again! Roasted in the oven, they reveal a sweet tenderness and aromatic depth that transforms a simple soup into a moment of pure indulgence.
Ingredients
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raw red beets
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onions
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clove of garlic
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olive oil
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vegetable broth
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goat cheese
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crème fraîche
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walnuts
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cumin
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salt and pepper
Recipe steps
Roasting the beets
Preheat your oven to 400°F (200°C). Wash the beets without peeling them if they still have their skins (all the flavor is in the skin!), wrap them individually in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast for 40 to 45 minutes, until a knife blade slides through without resistance.
Preparing the aromatic base
Meanwhile, sauté the sliced onion and garlic in a large pot with olive oil over medium heat for 5 to 7 minutes until translucent. Add the cumin and cook for 1 more minute. Your kitchen is going to smell absolutely divine.
Blending the soup
Remove the beets from the oven, let them cool for 5 minutes, then peel them easily using a cloth (careful, they stain!). Cut them into rough chunks and add them to the pot with the hot broth. Blend everything until you get a perfectly smooth soup. Stir in the cream, taste, and adjust the seasoning.
Plating and garnishing
Toast the hazelnuts in a dry pan for 3 minutes, then roughly crush them. Pour the soup into warm bowls, add a spoonful of goat cheese, scatter the crushed hazelnuts, and finish with a few fresh greens. Serve immediately.
Tips and variations
- Vegan option: replace the goat cheese with silken tofu blended with a squeeze of lemon juice and a pinch of fleur de sel. The result is just as creamy.
- For a spicier version, add 1 tsp of freshly grated ginger when blending. Beets and ginger are the best of friends.
Anti-waste tips
The soup keeps for 4 days in the refrigerator and freezes beautifully. Consider making a big batch.
If you choose to boil your beets instead (allow about 1 hour), use the cooking water to tint rice, pasta, or even a surprising pink risotto.
