Best Pureed Beet Soup Recipes

Pureed Beet Soup image

Provided by Martha Stewart

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 pounds beets, peeled and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add beets, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until beets are tender, about 20 minutes.
Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soup's consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

PUREED BEET SOUP (VEGETARIAN) image

Yield 4 bowls

Number Of Ingredients 12

4 cups vegetable broth
1 cup water
3/4 cup white wine
3 tablespoons extra virgin olive oil
Juice of 1/2 lemon
1 cup shallots, chopped
3 large beets, cubed (about 4 cups)
1/2 cup carrots, chopped
4 tablespoons fresh tarragon, chopped
1 tsp kosher salt
1 tsp fresh ground black pepper
1/2 cup plain non-fat yogurt

Steps:

Heat olive oil in a large saucepan over medium-high heat until very hot, almost smoking. Add shallots and immediately turn heat down to medium. Saute shallots until well done (may be partly brown and crispy - this is good). Add beets and carrots, saute with shallots for 5 minutes, stirring frequently. Add broth, lemon juice, water, wine, tarragon, salt, and pepper. Turn heat to high and allow soup to come to a boil uncovered. Cover, lower heat and simmer for 20-30 minutes or until beets are well-done. Remove from heat and let cool slightly. Using an immersion blender, blend until pureed. You could also use a normal blender, working in batches. Serve topped with 2 tablespoons yogurt.