Two bowls of beetroot soup, topped with sourdough toast and blue cheese

Beetroot soup

Name: Beetroot soup
Total time: 1 h 45 min
Yield: Serves 6
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; 3 slices sourdough cut in half; 4 tbsp caramelised onion chutney; 150g blue cheese; a handful walnuts roughly chopped

Adam Bush

Published: November 23, 2019 at 12:47 PM

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Serves 6

Easy

Total time: 1 hr and 45 mins

A star rating of 5 out of 5.2 ratingsRate

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Kick off your dinner party menu with our creamy roast beetroot soup, topped with crunchy blue cheese sourdough toasts. The perfect veggie starter

Vegetarian

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Alternatives

Complete the dish

Try this beetroot soup then check out plenty more beetroot recipes. Then make one of our best soup recipes, and bake these homemade bread rolls to serve on the side.

Recipe variation: For a cold beetroot soup - you can also make this recipe (without the sourdough toasts) and then leave to cool, before serving.

Ingredients

Nutrition

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

Nutrition: per serving

kcal442
fat19.4g
saturates10.8g
carbs42g
sugars23.1g
fibre6.4g
protein15.1g
salt1.5g

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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Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.2 ratings

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