Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche Recipe

Name: Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 5 medium beets (about 2 pounds), peeled and cut into 1 1/2-inch dice; 3 teaspoons olive oil, divided; Kosher salt and freshly ground black pepper; 1 small leek, white and light green parts sliced (about 1 cup); 2 teaspoons picked fresh thyme leaves, plus more for garnish; 4 cups low sodium home-made or store-bought vegetable or chicken broth; 1 tablespoon juice from 1 lemon; 1/4 cup crème fraîche

This is such a happily simple soup. The key is to roast the beets instead of buying the precooked ones at the store. As the beets bake with olive oil and salt in the oven, they soften and their edges become sweet and caramelized. I purée the roast beets with softened leeks, vegetable broth, woodsy thyme, and a squirt of lemon juice that balances the sweetness of the beets and leeks. The resulting soup is thick, vegetal, and autumnal. A quick dollop of crème fraîche on top lightens the color and flavor and adds richness.

October 2012

Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche Recipe

Prep 5 mins

Cook 40 mins

Active 10 mins

Total 45 mins

Serves 4 servings

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5 medium beets (about 2 pounds), peeled and cut into 1 1/2-inch dice
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 small leek, white and light green parts sliced (about 1 cup)
2 teaspoons picked fresh thyme leaves, plus more for garnish
4 cups low-sodium homemade or store-bought vegetable or chicken broth
1 tablespoon juice from 1 lemon
1/4 cup crème fraîche

Adjust oven rack to center position and preheat the oven to 400°F (205°C). In a large bowl, toss beets with 1 tablespoon olive oil and season with salt and pepper. Transfer to a parchment-lined rimmed baking sheet. Roast until tender to the point of a knife, 30 to 45 minutes. Set aside 1/2 cup beets and cut into 1/2-inch dice for garnish.
Add the remaining 2 tablespoons olive oil to a large saucepan. Add the sliced leeks and thyme, and season with salt and pepper. Set heat to medium-low and cook, stirring frequently, until leeks are tender but not browned, about 5 minutes. Add the roasted beets and broth and bring to a boil.
Purée soup using an immersion blender or a countertop blender, then stir in lemon juice. Season to taste with more salt and pepper as necessary. Serve immediately with a dollop of crème fraîche, garnished with cubed beet and extra thyme leaves.

Special Equipment

Immersion or countertop blender

Nutrition Facts (per serving)
374	Calories
17g	Fat
49g	Carbs
10g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	374
% Daily Value*
Total Fat 17g	22%
Saturated Fat 5g	27%
Cholesterol 18mg	6%
Sodium 339mg	15%
Total Carbohydrate 49g	18%
Dietary Fiber 13g	46%
Total Sugars 25g
Protein 10g
Vitamin C 16mg	82%
Calcium 101mg	8%
Iron 4mg	21%
Potassium 1042mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.