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Vegetarian Beet Soup with Goat Cheese and Dill

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By Betty Crocker Kitchens
Updated Oct 25, 2017
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Roasted veggies and broth come together for a scrumptious soup that takes only 25 minutes to prep.

Vegetarian Beet Soup with Goat Cheese and Dill

  • Prep Time 25 min
  • Total 1 hr 35 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 2 tablespoons olive oil
  • 1 large sweet onion, halved, skin on
  • 3 medium red beets, skin on, stem end cut off (about 1 lb)
  • 2 medium russet potatoes, skin on, pricked with fork (about 1 1/4 lb)
  • 2 carrots, peeled, cut in half
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 carton (32 oz) Progresso™ broth vegetable
  • 6 tablespoons crumbled goat cheese
  • 2 tablespoons chopped fresh dill leaves

Instructions

  • Step 
    1
    Heat oven to 425°F. Line rimmed cookie sheet with foil.
  • Step 
    2
    In medium bowl, place olive oil. Toss onion and beets in oil; place cut sides down on cookie sheet. Toss potatoes and carrots in oil; place on cookie sheet. Roast about 1 hour or until beets and potatoes are tender in center when pierced with paring knife.
  • Step 
    3
    Transfer carrots to blender. Peel potatoes, beets and onions. Add half of vegetables to blender. Add salt, pepper, smoked paprika and 1 cup of the broth. Cover and blend until smooth; pour into 4-quart saucepan. Blend remaining vegetables with 1 more cup of the broth. Add to pan.
  • Step 
    4
    Add remaining broth to pan; heat to simmer over medium heat. Continue to simmer, uncovered, 5 minutes. Divide among 6 bowls; top with goat cheese; sprinkle with dill.

Nutrition

170 Calories
7g Total Fat
4g Protein
21g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
1140mg
48%
Potassium
570mg
16%
Total Carbohydrate
21g
7%
Dietary Fiber
3g
14%
Sugars
6g
Protein
4g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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