There is something truly magical about the vibrant color and earthy sweetness of roasted beets combined with the tangy creaminess of goat cheese, and that is exactly what makes the Roasted Beet and Goat Cheese Soup Recipe an absolute showstopper. This soup is a celebration of flavors and textures that come together beautifully, providing comfort and elegance in every spoonful. Whether you’re looking for a stunning starter for a dinner party or a cozy meal for yourself, this recipe captures that perfect balance of rustic charm and refined taste.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this soup’s success. Each component contributes not just to the flavor, but also to the gorgeous color, velvety texture, and aromatic depth that make this soup so memorable.
- 6 medium red beets: These provide the vibrant color and natural sweetness that are the soul of the soup.
- 4 tablespoons olive oil: Adds richness and helps roast the beets to perfection.
- 6 large cloves garlic: Infuses the dish with warm, pungent notes that balance the sweetness.
- Kosher salt and pepper: Essential for enhancing every flavor in the soup.
- 3-4 cups veggie or chicken broth: Creates a flavorful, nourishing base.
- 1 leek, chopped: Gives a subtle oniony sweetness with a delicate aroma.
- 1 tablespoon chopped fresh thyme: Brings a lovely herbal brightness without overpowering.
- ¼ cup whole milk: Adds creaminess to soften the edges of the roasted beet’s earthiness.
- 2 tablespoons aged balsamic vinegar: Provides a tangy complexity that lifts the soup beautifully.
- 6 ounces goat cheese, crumbled: The star creamy topping that melts into the warm soup and adds a luscious tang.
- Greek yogurt (optional): Offers an extra dollop of creaminess and a tangy contrast when served.
How to Make Roasted Beet and Goat Cheese Soup Recipe
Step 1: Roast the Beets and Garlic
Start by preheating your oven to 400°F (200°C). Toss the quartered beets and whole garlic cloves with olive oil, kosher salt, and freshly ground pepper. Spread them on a baking sheet and roast until the beets are tender and caramelized, about 40 to 50 minutes. This roasting process intensifies the natural sweetness of the beets, giving the soup a deep, rich flavor and that irresistible earthy aroma.
Step 2: Prepare the Aromatics
While the beets roast, chop the leek and gently sauté it with fresh thyme in a splash of olive oil or butter until softened and fragrant. The leek adds a subtle onion flavor that perfectly complements the beets, while the thyme lends an herby note that ties everything together.
Step 3: Blend the Soup
Once the beets and garlic are roasted and cool enough to handle, peel the garlic cloves and combine them with the beets in a blender or food processor. Add the sautéed leek and thyme, then pour in 3 cups of vegetable or chicken broth. Blend until smooth and velvety. If the soup feels too thick, slowly add the remaining broth to reach your desired consistency.
Step 4: Finish with Milk and Balsamic
Transfer the blended soup to a pot and gently heat it through. Stir in the whole milk for creaminess and the aged balsamic vinegar to brighten and balance the flavors. Season with more salt and pepper as needed. This step is where the soup really comes alive — rich, tangy, and silky all at once.
Step 5: Add Goat Cheese
Just before serving, crumble the goat cheese into the warm soup. You can stir it in for a creamy, tangy swirl or simply sprinkle it on top for the visual pop and smooth mouthfeel that makes this Roasted Beet and Goat Cheese Soup Recipe so irresistible.
How to Serve Roasted Beet and Goat Cheese Soup Recipe
Garnishes
A few thoughtful garnishes can turn this soup into an eye-catching masterpiece. Crumbled goat cheese offers creaminess, while a dollop of Greek yogurt introduces a pleasing tang. Consider finishing with a drizzle of good-quality olive oil, freshly cracked black pepper, or a sprinkle of chopped fresh thyme to echo the soup’s earthy flavors.
Side Dishes
For a complete meal, serve with crusty artisan bread or warm, hearty crackers that soak up every last drop of soup. A crisp green salad with a light vinaigrette is a refreshing companion, balancing the soup’s richness perfectly. If you want to make it more substantial, try serving alongside roasted nuts or a simple grain salad.
Creative Ways to Present
If you’re serving this at a dinner party, consider presenting the soup in clear glass cups to showcase its brilliant color. Swirl in the goat cheese and yogurt with a toothpick for marbled elegance. You might even add a sprinkle of toasted pumpkin seeds or microgreens for texture and visual interest. This soup is as much a feast for the eyes as it is for the palate.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve its vibrant color and fresh flavors. When ready to enjoy again, give it a good stir as some ingredients may settle or separate.
Freezing
Roasted Beet and Goat Cheese Soup Recipe freezes well, making it a great candidate for meal prep. Freeze it in portion-sized containers or freezer bags, leaving room for expansion. For best texture and flavor, consume within 2 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Reheating
Warm leftover soup gently over low to medium heat, stirring occasionally. Avoid boiling to maintain the soup’s creamy texture and to prevent the goat cheese from breaking down too much. You can add a splash of milk or broth if it has thickened in the fridge.
FAQs
Can I use canned beets instead of fresh beets?
While fresh roasted beets provide the best flavor and texture for this soup, you can use canned beets in a pinch. Just drain and rinse them well, and consider adding a bit more garlic or balsamic vinegar to boost the flavor.
Is this soup vegan-friendly?
The classic Roasted Beet and Goat Cheese Soup Recipe includes dairy, but you can easily make it vegan by using vegetable broth, substituting the goat cheese with a plant-based alternative, and swapping milk for a creamy non-dairy option like oat or almond milk.
How spicy is this soup? Can I add heat?
This soup is naturally sweet and tangy with no heat. If you love a little spice, add a pinch of cayenne pepper or a drizzle of chili oil while blending or just before serving for a lovely kick.
What’s the best way to peel roasted beets?
After roasting and cooling slightly, the skin of the beets should rub off easily with your hands or a paper towel. There’s no need for peeling with a knife or peeler, which makes preparation quick and mess-free.
Can I prepare this soup in advance for a party?
Absolutely! This soup is wonderful prepared a day ahead as the flavors deepen overnight. Simply reheat gently before serving and add fresh goat cheese on top for that delightful finishing touch.
Final Thoughts
There is something undeniably special about a soup that looks as stunning as it tastes, and this Roasted Beet and Goat Cheese Soup Recipe delivers on every front. It’s the kind of dish that warms the heart and delights the senses in equal measure. I can’t wait for you to try it and see how those humble beets transform into a vibrant, creamy masterpiece that brings joy to any meal.
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Roasted Beet and Goat Cheese Soup Recipe
This Roasted Beet and Goat Cheese Soup is a vibrant, velvety dish featuring the earthy sweetness of roasted beets balanced by tangy goat cheese and aromatic thyme. It’s a comforting yet elegant starter or light meal, enhanced with garlic, leek, and a touch of aged balsamic vinegar for depth of flavor, garnished optionally with creamy Greek yogurt.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Ingredients
Vegetables and Aromatics
- 6 medium red beets, scrubbed and cut into quarters
- 6 large cloves garlic
- 1 leek, chopped
- 1 tablespoon chopped fresh thyme
Liquids and Fats
- 4 tablespoons olive oil
- 3–4 cups vegetable or chicken broth
- ¼ cup whole milk
- 2 tablespoons aged balsamic vinegar
Dairy
- 6 ounces goat cheese, crumbled
- Greek yogurt, for serving (optional)
Seasonings
- Kosher salt and pepper, to taste
Instructions
- Preheat and prepare beets: Preheat your oven to 400°F (200°C). Toss the quartered beets and whole garlic cloves with 2 tablespoons of olive oil, kosher salt, and pepper. Spread them evenly on a baking sheet.
- Roast beets and garlic: Roast in the oven for about 45-50 minutes until the beets are tender and caramelized on the edges, and the garlic has softened. Remove from oven and let cool slightly.
- Sauté leeks and thyme: While the beets roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped leek and chopped fresh thyme. Cook, stirring occasionally, until the leeks are soft and translucent, approximately 5-7 minutes.
- Add broth and roasted ingredients: Peel the roasted garlic cloves from their skins and add them along with the roasted beets to the pot with the leeks. Pour in 3 cups of vegetable or chicken broth and bring to a simmer. Add more broth if needed to achieve desired soup consistency.
- Blend soup until smooth: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until velvety.
- Add milk, vinegar, and goat cheese: Stir in the whole milk, aged balsamic vinegar, and half of the crumbled goat cheese. Continue to heat gently until warm and the goat cheese partially melts into the soup, about 3-5 minutes. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls and sprinkle with remaining goat cheese. Optionally, add a dollop of Greek yogurt for added creaminess and tang.
Notes
- The soup can be made ahead and refrigerated for up to 2 days; reheat gently and stir before serving.
- For a vegan version, substitute goat cheese with a plant-based cheese and use vegetable broth only.
- Beets stain easily; wear gloves when handling if preferred to avoid staining skin.
- Adjust the thickness by adding more or less broth depending on your desired consistency.
- Using aged balsamic vinegar adds depth and sweetness; regular balsamic can be substituted if needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
