Creamy Beet With Dill Soup

Creamy Beet With Dill Soup

24 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 7 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (24)

Rate This Recipe
peekaboo
22

peekaboo

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}. After blending the whole batch I poured most of it back in the pot but I left a small amount (1/2 cup to 3/4 cup) of soup in the blender and tossed in some roasted garlic goat Chevre (soft white goat cheese) and blended further. I used this as garnish poured into each bowl as the colors contrast well. It was a fabulous soup and I will definitely make it again.

SANDRAMAC
15

SANDRAMAC

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 garnish, instead of adding milk (dairy product issue for a family member). We loved it! I have been asked to make it again often. I think it is a great, flexible recipe. Thanks, Pam Anderson.

tangochef
12

tangochef

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

More Reviews

Similar Recipes

Creamy Butternut Squash With Cinnamon Soup
(160)

Creamy Butternut Squash With Cinnamon Soup

Creamy Carrot With Curry Soup
(61)

Creamy Carrot With Curry Soup

Creamy Sweet Potato With Ginger Soup
(43)

Creamy Sweet Potato With Ginger Soup

Creamy Turnip With Paprika Soup
(32)

Creamy Turnip With Paprika Soup

Creamy Potato With Rosemary Soup
(24)

Creamy Potato With Rosemary Soup

Creamy Parsnip With Ginger Soup
(31)

Creamy Parsnip With Ginger Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 12.8 g
  • 4%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Creamy Sweet Potato With Ginger Soup

>

next recipe:

Creamy Butternut Squash With Cinnamon Soup