Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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1 1/2 pounds
raw beets, cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
toasted caraway seeds*
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: chopped hard-cooked egg
I decided to make this soup without the cream just to make it slightly healthier and and just used a little more water to thin it out [I also absolutely love the rich colour of this soup}. After blending the whole batch I poured most of it back in the pot but I left a small amount (1/2 cup to 3/4 cup) of soup in the blender and tossed in some roasted garlic goat Chevre (soft white goat cheese) and blended further. I used this as garnish poured into each bowl as the colors contrast well. It was a fabulous soup and I will definitely make it again.
This was fine, but just not my favorite way to eat beets. It was better after it sat in the fridge for a day and the flavors mingled. I would suggest rye croutons instead of hard boiled egg as the garnish. The soup had a beautiful magenta color that would be great for Valentine's day if your sweetie likes beets!
Made this soup last night, with the following changes: I added a can of crushed tomatoes in place of one cup of chicken broth; I added a dash of hot sauce; I used plain yogurt as an optional garnish, instead of adding milk (dairy product issue for a family member). We loved it! I have been asked to make it again often. I think it is a great, flexible recipe. Thanks, Pam Anderson.
Made same as recipe but used coconut milk instead of 1/2 and 1/2 and substituted veggie broth to make vegetarian.
This soup is fantastic!! I've made it twice: once with fresh dill & once with 2 teaspoons dried dill. I substituted "Better Than Bouillon" vegetable soup base in water for the chicken broth, and added a can of kidney beans before blending to thicken it & add protein. Used only 1/4 cup half-and-half to lower the calorie count.
This soup is so delicious, I keep craving it. I'll make it again & again.
Love the dill/beet/caraway flavours! Don't skip toasting the caraway seeds - makes a bit difference to the flavour. Used chevre instead of a boiled egg for garnish. Wonderful soup!
This was a great dish for beets! The only change I made was to use 1c half&half vs. 1.5c. I may substitute yogurt next time - as some of the others said. The caraway seeds add a lot of flavor. This is definitely a make again dish.
I wish 4.5 stars was an option. I didn't have any chicken stock so I made a tomato broth by watering down marinara which was really yummy. My pinch of sugar was heavy handed and too much for this recipe, so it turned out a little sweet for my taste, but definately delicious. I garnished with shredded mozarella cheese which was really pretty with the raspberry color. Definately a keeper of a recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Beet With Dill Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 152
** Calories from Fat: 94
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