Chilled Beet Soup




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Chilled Beet Soup ~ cold soups are fun in the summer, especially if you are entertaining and need something that can be made ahead and they make the perfect elegant starter for any meal.  This soup has the added benefit of the ‘wow’ factor.

Chilled Beet Soup ~ cold soups are fun in the summer, especially if you are entertaining and need something that can be made ahead and they make the perfect elegant starter for any meal.  #coldsoup #chilledsoup #beetsoup #beets #appetizer #glutenfree #pink #borscht #homemade #easy #recipe

Refreshing chilled soups are such a blessing in the warmer months.  They’re such a pretty way to start a meal.  I even have a Pinterest Board devoted to them!

chilled beet soup in a white mug, with mint sprig

Even if you don’t love beets, this soup’s beet flavor is balanced by the other veggies.  I added just enough beet presence to lend it that glorious color.

chilled beet soup in white mugs, with mint sprigs

 

Chilled Beet Soup
Rate this recipe
2 ratings

Yield: serves 6-8

Ingredients

  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1/2 yellow or white onion, chopped
  • 1 small potato, peeled and chopped
  • 1 carrot, peeled and sliced
  • 1 stalk celery, sliced
  • 3 medium beets, peeled and chopped
  • 4 cups chicken or vegetable stock
  • salt
  • fresh cracked pepper
  • juice of 1/2 lemon
  • 1 cup heavy cream, Greek yogurt, half and half, or creme fraiche; use enough to bring out a bright fuchsia color in the soup.
    for garnish
  • a dollop of sour cream
  • a sprig of mint or dill

Instructions

  1. Melt the butter and oil in a heavy pot and saute all the vegetables for about 5 minutes over medium heat. Add in the stock.
  2. Bring to a boil, lower the heat and simmer for about 1/2 hour or until the vegetables are tender.
  3. Take off the heat and season with the salt, pepper and lemon.
  4. Puree the soup in batches in a blender or processor. Strain through a mesh strainer to catch any stray chunks.
  5. Stir in the cream, yogurt, or creme fraiche. Chill for several hours and then served garnished with the sour cream, mint, or dill.

Notes

This would be great served in little demitasse cups as a first course, but also great with a salad as a light lunch. You can make this a day ahead if you want to.

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21 Comments

  • Reply
    Jennifer Vilburn
    May 8, 2018 at 10:36 pm

    I used a sweet potato and added some minced ginger. Great warm or cold

    • Reply
      Sue
      May 9, 2018 at 7:07 am

      I bet the color was pretty!

  • Reply
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    […] Image: The View from Great Island […]

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  • Reply
    Anonymous
    July 30, 2012 at 2:28 am

    I made this 2 weeks ago, and it was so popular that it was requested again. I never thought, in a million years, that I would like chilled beet soup, but with the record high temperatures this summer, this soup is AWESOME!

  • Reply
    Stephanie
    June 28, 2012 at 1:54 pm

    I’ve only had beet soup warm with garlic. I made it over the winter. I’d love to try this version for the summer. Beautiful color and it looks so refreshing!

  • Reply
    Magnolia Verandah
    June 27, 2012 at 7:44 am

    Bit chilly here for chilled beet soup – but what a glorious colour.

  • Reply
    Debs @ The Spanish Wok
    June 27, 2012 at 6:12 am

    I love chilled soups and this is an amazing colour.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  • Reply
    Riley
    June 27, 2012 at 1:33 am

    Looks very refreshing! I love the punk color, too!

  • Reply
    Eileen
    June 26, 2012 at 6:26 pm

    Such a pretty color! I love it. And of course I love finding new ways to shovel beets into my mouth as fast as possible too. :)

  • Reply
    curiouscuisiniere
    June 26, 2012 at 11:52 pm

    What a beautiful color! One more recipe to add to my list of things to do with beets!

    • Reply
      Sue/the view from great island
      June 27, 2012 at 5:40 pm

      Thanks Sarah, since I’ve been blogging I pay so much more attention to what my food looks like; I definitely believe that pretty food just tastes better!

  • Reply
    Ellen B Cookery
    June 26, 2012 at 4:20 pm

    I love beet soup and most definitely love adding the cream. It makes for such a beautiful colour. This would be so pretty served at a bridal shower!

    • Reply
      Sue/the view from great island
      June 27, 2012 at 5:26 pm

      The fun part of this is that you can get an infinite variety of colors from deep magenta to neon fuchsia just by varying the amount of cream/yogurt that you add.

  • Reply
    The Café Sucré Farine
    June 26, 2012 at 4:07 pm

    Even if I didn’t like beets, I think I would love this soup because it’s just so pretty! But I do like beets so I know I would love this! It would make such a fun appetizer soup for a ladies lunch!

  • Reply
    Tricia
    June 26, 2012 at 4:15 pm

    Wow – how nice! This looks cool and creamy and delicious! I love beets and this does have a great big WOW factor. Looks like ice cream :)

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