Chilled Beet and Cherry Soup
Chilled Beet and Cherry Soup is a vibrant summer delight that perfectly balances the earthy flavor of roasted beets with the sweetness of fresh cherries. This refreshing soup not only looks stunning but also boasts a nutritional punch, making it an ideal choice for warm days or elegant gatherings. Easy to prepare, it’s sure to impress friends and family while providing a unique culinary experience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Soup
- Method: Blending
- Cuisine: Summer
Ingredients
Scale
- 4 medium fresh beets (about 1 lb)
- 2 cups pitted fresh cherries
- 1 small onion, finely chopped
- 2 cups low-sodium vegetable broth
- ½ cup heavy cream (or dairy-free alternative)
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for about 60 minutes until tender. Allow them to cool before peeling.
- 2. In a medium saucepan, heat a splash of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- 3. Roughly chop the peeled beets and pitted cherries. Add them to a blender along with the sautéed onions and vegetable broth. Blend until smooth.
- 4. Adjust the consistency by adding more vegetable broth if desired. Season with salt and pepper to taste.
- 5. Transfer the mixture to a bowl or container, cover tightly, and chill in the refrigerator for at least 2 hours before serving.
- 6. Serve chilled, drizzled with cream and garnished with extra cherries if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 22g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg