Creamy Beet With Dill Soup

Creamy Beet With Dill Soup

27

"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."

Ingredients

servings 152 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until beets are tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree (adding fresh dill) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Footnotes

  • *To toast caraway seeds, heat 1/2 tsp. caraway seeds in a small skillet over medium-low heat until they start to gently pop and smell fragrant. Cool slightly, then crush with a rolling pin.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

27
  1. 32 Ratings

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Most helpful

I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. Afte...

Most helpful critical

This was fine, but just not my favorite way to eat beets. It was better after it sat in the fridge for a day and the flavors mingled. I would suggest rye croutons instead of hard boiled egg as t...

I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. Afte...

Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional gar...

Made same as recipe but used coconut milk instead of 1/2 and 1/2 and substituted veggie broth to make vegetarian.

This soup is fantastic!! I've made it twice: once with fresh dill & once with 2 teaspoons dried dill. I substituted "Better Than Bouillon" vegetable soup base in water for the chicken broth, a...

Love the dill/beet/caraway flavours! Don't skip toasting the caraway seeds - makes a bit difference to the flavour. Used chevre instead of a boiled egg for garnish. Wonderful soup!

This was a great dish for beets! The only change I made was to use 1c half&half vs. 1.5c. I may substitute yogurt next time - as some of the others said. The caraway seeds add a lot of flavor...

I wish 4.5 stars was an option. I didn't have any chicken stock so I made a tomato broth by watering down marinara which was really yummy. My pinch of sugar was heavy handed and too much for thi...

Tasty! The cayenne adds a subtle zing. Made it with no-fat evaporated milk to cut the fat/calories -- worked just fine. The boiled-egg garnish was OK, but seemed more suited for a cold soup/b...

I loved this soup. I substituted the cream for 2% milk to make it a little less fatty and lower calorie. I had big plans to freeze some, but it was too delicious and didn't last that long.