This recipe for easy beet soup with swirled goat cheese is brimming with the rich taste of roasted veggies and a creamy drizzle of cheese, topped with a handful of crunchy pistachios. A perfect fall soup!
I know, this is my second soup recipe in a row, but I can’t help it. It is now officially fall, there is a little nip in the air at night and in the early morning, and as far as I’m concerned that means it is soup season. And since beets are one of my very favorite fall vegetables, I am extra in love with this nifty recipe for easy beet soup with swirled goat cheese. Ready to kick off soup season with me? Let’s make it!
You know what other season we are right in the middle of? College football season! This past weekend the Southern husband and I went down to beautiful Clemson, South Carolina to see our Tigers play, and to spend some time with our wonderful Southern family. Our first stop, as always, was lunch at the Smokin Pig, which is the Southern husband’s favorite bbq joint on the planet. And that is saying a LOT.
Then it was off to hang out with our sweet Southern relatives. They nicely arranged a spectacular Clemson orange sunset for us on our first night.
Isn’t that just glorious? The next day we drove into town to do the tailgate thing I love so much.
It’s just a shame that the Southern husband doesn’t enjoy these treks south of the Mason Dixon line. HA.
We also got to spend quality time with the Southern daughter, her sweet fiancé and one of her bridesmaids. These girls. I love ’em.
And then on to the main event, where I got to break in my new Freebird booties properly, and by properly I mean in front of a Clemson game.
After the game (yes, we won!) and a little more tailgating, it was back to the house to watch all the other football going on around the country, and for me, to scratch these two sweet peas under their chins. Please meet Hazel and Juniper.
Two of the sweetest little goats you ever want to meet, and this brings me full circle to today’s recipe, which is this easy beet soup with swirled goat cheese! You need to procure yourself some beets, which you can do one of several ways. The best way is to buy some actual beets.
You need to roast them up if you are making this soup with fresh ones…I usually do this by asking my mama to roast me some beets, but here is a link to Bobby Flay’s foolproof method. You can also buy them pre-cooked, and when I do this I look for Love Beets, which my Wegman’s carries in the produce section.
You are then going to roast up some tomatoes and sweet onion and blend everything up with some chicken broth until it is nice and smooth. Now, this soup would be lovely all by its orange self, but I like to thin some crumbled goat cheese with a little milk and swirl it around on top. And to sprinkle some pistachio nuts on for good measure.
Soup season, ahhhhhhh. What’s your favorite fall soup? Tell me in the comments!Print
This recipe for easy beet soup with swirled goat cheese is brimming with the rich taste of roasted veggies and a creamy drizzle of cheese. A perfect fall soup!
- 3 tablespoons olive oil
- 1 sweet onion, peeled and cut into chunks
- 4 plum tomatoes, quartered
- 4 beets (about 5 ounces each), roasted, peeled and cut into chunks (see note)
- 3 cups chicken broth
- Salt and pepper
- 4 ounces goat cheese, room temperature
- Milk for thinning goat cheese
- 1 cup roasted salted pistachios
- Preheat the oven to 425 and line a rimmed baking sheet with foil.
- Toss the onion and tomato with the olive oil and roast for 30 minutes.
- Place half of the roasted veggies in a blender with half the beets and 1 1/2 cups chicken broth. Blend until smooth and transfer to a large saucepan. Repeat with the remainder of the veggie and broth.
- Heat the soup over medium high heat until warmed through and season to taste with salt and pepper.
- Crumble the goat cheese up and drizzle enough milk into the crumbles until it is sauce-like.
- Ladle soup into bowls and drizzle the goat cheese mixture on top (you can run the tip of a knife through it it make a pretty pattern!). Sprinkle nuts on top and serve.
Yes, you can use canned beets if you need to, but fresh roasted beets are so good! I usually ask my mama to roast beets for me because she is magical that way, but you can also click here for Bobby Flay’s super easy roasting method. I also love the already cooked organic beets from Love Beets, which I find in the produce section of my local Wegman’s.
Still Hungry? Click on the titles of these delicious recipes!
Beet Salad from Add A Pinch
Easy Pickled Beets from Pinch and Swirl
Butternut and Beet Steak Salad from Framed Cooks
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and along the way my recipes have also been featured in places including Huff Post, the Today Show, BuzzFeed and Glamour. My mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Framed Cooks is delighted to have appeared on these great sites!