Beetroot Soup How To Make Creamy Beetroot Soup Recipes

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CREAMY BEET SOUP



Creamy Beet Soup image

This soup From Swanson® Broth is easily made from ingredients in the pantry and sure to delight with its rich color and distinctive flavor.

Provided by FLKeysJen

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
3 medium onions, chopped (about 1 1/2 cups)
1 potato, peeled and chopped (about 1 cup)
1 garlic clove, minced
2 (14 1/2 ounce) cans sliced beets, undrained
3 cups low-fat chicken broth
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon ground black pepper
sour cream, to garnish (skip for vegan version)

Steps:

  • Heat the butter in a 4-quart saucepan over medium heat. Add the onions and cook until they're tender-crisp. Add the potato and garlic and cook for 1 minute.
  • Drain the liquid from the beets and reserve 1 cup beet juice. Add the beets and broth to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes more or until the potato is tender.
  • Place 1/2 of the broth mixture into an electric blender or food processor container. Cover and blend until smooth. Pour into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, dill and black pepper. Cook over medium heat until the mixture is hot.
  • Serve with sour cream.

Nutrition Facts : Calories 109.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 103.2, Carbohydrate 19.3, Fiber 3.3, Sugar 10.2, Protein 2.7

BEET SOUP



Beet Soup image

A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Provided by DEELIGHTUK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
6 medium beets, peeled and chopped
2 cups beef stock
salt and freshly ground pepper
heavy cream

Steps:

  • Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  • Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  • In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g

CREAMY ROASTED BEET SOUP



Creamy Roasted Beet Soup image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 pound (about 3) beets, roasted, peeled and sliced
1 cup minced onion
3 tablespoons butter
4 cups chicken broth
1 fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and pepper
1/2 cup heavy cream
2 to 3 tablespoons red wine vinegar
Lightly whipped cream and dill sprigs for garnish (optional)

Steps:

  • In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;

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