1. Recipes

How to Make Creamy Beet With Dill Soup - A Step-by-Step Guide

When it comes to root vegetables, beets are often overlooked as a soup ingredient. However, their sweet and earthy flavor makes them a perfect addition to a creamy and comforting soup. This creamy beet with dill soup is a delightful way to enjoy the unique flavor of beets while warming up on a chilly day.

Beets are not only delicious but also incredibly nutritious. They are a good source of fiber, vitamin C, and essential minerals like potassium and manganese. They also contain nitrat...

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Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds raw beets, cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 teaspoon toasted caraway seeds*
  • ⅛ teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 2 tablespoons fresh dill
  • 1 ½ cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: chopped hard-cooked egg

Information

  • Servings: 8
  • Yield: 6 to 7 cups

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add beets, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add caraway seeds and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

    • Nutrition

    152 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 26mg
    • Sodium: 101mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 3g
    • Vitamin C: 7mg
    • Calcium: 74mg
    • Iron: 1mg
    • Potassium: 384mg

    Categories

    Creamy recipes
    Beet recipes
    Dill recipes
    Soup recipes