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Roasted Beet and Goat Cheese Soup Recipe

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4.2 from 32 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/roasted-beet-and-goat-cheese-soup-recipe/