Posting a red roasted beet soup the week after Valentine’s Day is a little like posting a pumpkin pie the month after Thanksgiving, but we’re going ahead and bringing you this rosy red romance in a bowl today instead of two weeks ago because it demonstrates the versatility of the basic cream soup. Like the last post, which showcased a velvety carrot soup with amaretti crumble, this creamy red roasted beet soup is beautiful simplicity—a quick and easy sauté-cook-purée-and-strain kind of job. The only added step with this method is roasting the vegetables (in this case, beets) ahead of time, which not only speeds up the soup-cooking process, but also imparts the deepened flavor that roasting vegetables brings. Also worth mentioning is the fact that you could do the same thing with many other vegetables, as demonstrated in the links below, so once you have the method down you have a ready dinner in your back pocket.
In terms of taste, this beet soup is earthy and slightly sweet, with the same velvety texture of Monday’s carrot version. Rather than cookies on top, it’s garnished by a drop of mascarpone cheese (or a swirl of cream or milk could also work) and a few sprigs of parsley. We’ve made it twice in the last week, first because of leftover roasted beets from Valentine’s dinner salads (Tim cut slices of roasted beets in hearts! He so gets me!), later because we liked the first soup so much. Whether you’re looking for a vibrant pick-me-up for winter or a hearty, beety dinner that’s both delicious and full of nutrients, this is the one to try.
Like the idea of simple cream soups? You might like these:
- Curried Spaghetti Squash Soup / Food Loves Writing
- Spicy Roasted Vegetable Soup / Food Loves Writing
- Cream of Spinach Soup / Food Loves Writing
- Sweet Potato Soup with Coriander and Blood Orange / The First Mess
- Thai Butternut and Sweet Potato Soup / The Little Red House
- Cauliflower Soup / Minimally Invasive
- Broccoli and Pistachio Soup / Six Course Dinner
What are your favorite vegetables to enjoy in cream soups? We’d love to know.