Olive Magazine
Roasted Beet Soup Recipe with Blue Cheese

Roast beetroot soup with blue cheese toasts

Published: November 23, 2019 at 12:47 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Get your festive feast off to a vibrant start with our creamy beetroot soup topped with crunchy, cheesy mini sourdough toasts

  • Vegetarian
Nutrition:
NutrientUnit
kcal442
fat19.4g
saturates10.8g
carbs42g
sugars23.1g
fibre6.4g
protein15.1g
salt1.5g
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Try this beetroot soup then check out plenty more beetroot recipes here. Then make one of our best soup recipes, and make homemade bread rolls to serve on the side.

Ingredients

  • 1kg beetroots, topped, tailed, scrubbed clean and cut into large pieces
  • 1 red onion, cut into wedges
  • 3 cloves garlic
  • ½ a small bunch thyme, plus a few leaves
  • 500ml vegetable stock
  • 100ml crème fraîche
  • ½ lemon, juiced

TOASTS

  • 3 slices sourdough, cut in half
  • 4 tbsp caramelised onion chutney
  • 150g blue cheese
  • a handful walnuts, roughly chopped

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme. Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife.

  • STEP 2

    Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir in the crème fraîche and lemon juice, and whizz again. Keep warm.

  • STEP 3

    Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then add a piece of blue cheese, some thyme leaves and walnuts. Grill until melted.

  • STEP 4

    Spoon the soup into bowls and top with the toasts.

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