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Vegetarian Beet Soup with Goat Cheese and Dill
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Prep Time:
25 minutes
Total Time:
1 hour 35 minutes
Quick and delicious roasted veggie soup ready in just 25 minutes!
Ingredients:
  • 2 tablespoons olive oil
  • 1 large sweet onion, halved, skin on
  • 3 medium red beets, skin on, stem end cut off (about 1 lb)
  • 2 medium russet potatoes, skin on, pricked with fork (about 1 1/4 lb)
  • 2 carrots, peeled, cut in half
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 carton (32 oz) Progresso™ broth vegetable
  • 6 tablespoons crumbled goat cheese
  • 2 tablespoons chopped fresh dill leaves
Instructions:
  • Preheat oven to 425°F and line a rimmed cookie sheet with foil.
  • In a medium bowl, coat the onion and beets with olive oil and place them cut-side down on a baking sheet. Toss the potatoes and carrots in the remaining oil and spread them on the baking sheet. Roast for about 1 hour until the beets and potatoes are tender in the center when pierced with a knife.
  • Combine peeled carrots, potatoes, beets, and onions in a blender. Pour in half of the vegetables, followed by salt, pepper, smoked paprika, and 1 cup of broth. Blend until smooth, then transfer the mixture to a large saucepan. Blend the remaining vegetables with another cup of broth and add to the saucepan.
  • Pour the rest of the broth into the pan and bring it to a gentle simmer over medium heat. Let it simmer, uncovered, for 5 minutes. Serve the soup in 6 bowls, garnish with goat cheese, and sprinkle some dill on top.

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