Roasted Beet & Goat Cheese Soup

Roasted Beet & Goat Cheese Soup
My Hubby and I love Beets and Goat cheese. I make them many different ways. Today because I just finished roasting all the beets that we harvested, I decided to make a chilled beet soup. It is not only beautiful in color, but refreshing too.

Roasted Beet & Goat Cheese Soup
1/2 large sweet onion diced
2 cups roasted beets (how to roast beets)
1/2 cup goat cheese
1 cup chicken stock
1 cup half/half
1 tsp salt
1 tsp pepper
slices of lemon for brightness

Sweat the onions in a pan until tender.
Roasted Beet & Goat Cheese Soup 3

Place all the ingredients except the lemon in a blender and blend until smooth.
Roasted Beet & Goat Cheese Soup 2

Chill for 30 minutes before eating. Squeeze a lemon wedge on top or drizzle some cream, sour cream or a dollop of yogurt… whatever your preference… Delicious!
Roasted Beet & Goat Cheese Soup 1

Enjoy!

Heidi

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15 thoughts on “Roasted Beet & Goat Cheese Soup

  1. This is amazing.You can probably use it as a veggie dip or server roasted beets (or any other veggies) with your soupy ‘sauce’ . That might be good? I would use it as a spread (instead of mayo) with roast beef or sliced chicken sandwich.

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