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. Place all the ingredients except the lemon in a blender and blend until smooth.
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!
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15 thoughts on “Roasted Beet & Goat Cheese Soup”
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This looks amazing! I wonder, is there a vegan alternative to goat cheese? I thought maybe tofu? I was thinking about something like this for a while.
I love roasted beets!!! What a beautiful color too. 🙂
A very unique idea. I should try this one.
How beautiful and that color OMG, delicious!!!
My husband loves beets, me not so much. I love goat cheese, him not so much. Perhaps a compromise is in order? LOL
OMG! This sounds SOOOOOOOO divine! I adore beet and goat cheese and have some beets to harvest from my little garden! YAY!
that looks delicious!
I thought it was a dip at first glance Heidi – which I’m sure it would double as Bu switching out the chicken stock for olive oil….
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.
Love the idea, I do add yogurt so it could be a dip, although I have another beet dip I will be blogging soon. That one is really good too!
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