Toasting the caraway seeds enhances their flavor. Toast them in a dry pan over medium heat for a minute or two, until fragrant. For a vegan version, substitute vegetable broth for chicken broth and use a plant-based milk alternative instead of half-and-half. The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving. You may need to add a little more broth or milk to adjust the consistency after refrigeration. Adjust the amount of cayenne pepper to your preference for spiciness. A pinch adds a subtle warmth, but you can add more for a bolder flavor. Consider roasting the beets before adding to the soup for a deeper, more concentrated flavor. Toss beets with olive oil, salt, and pepper, and roast at 400°F (200°C) for 30-40 minutes, or until tender. Let cool slightly before peeling and chopping.
Creamy Beet With Dill Soup
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS124
Experience the earthy sweetness of beets elevated by the bright, herbaceous notes of dill in this luxuriously smooth and vibrant soup. Perfect as an elegant starter or a satisfying light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol26 mg
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Fiber3 g
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Protein3 g
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Saturated Fat5 g
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Sodium101 mg
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Sugar7 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat until shimmering. (1 minute)
02
Step
8 mins
Add beets and onion; sauté, stirring occasionally, until vegetables begin to caramelize and turn golden brown. (7-8 minutes)
03
Step
10 mins
Reduce heat to low, add butter, sugar, and garlic. Continue cooking, stirring frequently, until vegetables are deeply caramelized and fragrant. (10 minutes)
04
Step
1 mins
Stir in caraway seeds and cayenne pepper; sauté until fragrant. (30 seconds)
05
Step
10 mins
Pour in chicken broth; bring to a simmer over medium-high heat. Reduce heat to low, cover partially, and simmer until beets are very tender and easily pierced with a fork. (10 minutes)
06
Step
1 mins
Remove from heat. Using an immersion blender, puree soup directly in the pot until completely smooth and creamy. Alternatively, carefully transfer soup to a regular blender in batches, venting the lid to prevent pressure buildup. Stir in the fresh dill. (1 minute)
07
Step
1 mins
Return pureed soup to the pot. Stir in enough half-and-half to reach your desired consistency. Season generously with salt and pepper to taste. Heat gently over low heat until warmed through. (2 minutes)
08
StepLadle soup into bowls, garnish with additional chopped dill and a dollop of crème fraîche or chopped hard-boiled egg, if desired. Serve immediately.
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Felicity Welchkozey
May 15, 2025I added a little ginger and it was amazing!
Samantha Runolfsson
Mar 12, 2025I made this with coconut milk and it was fantastic! Creamy and flavorful.
Xander Botsford
Mar 3, 2025The color is so beautiful! It's perfect for a dinner party.
Matteo Nicolas
Feb 1, 2025So easy to make and everyone loved it. A real crowd-pleaser.
Reba Schaefer
Dec 1, 2024I used my instant pot and it was so quick!
Grover Bashirian
Sep 12, 2024Absolutely delicious! The caraway seeds add such a unique flavor.
Britney Pfeffer
Aug 15, 2024This is now a staple in our house. Thank you for the recipe!
Frankie Ziemann
Jun 15, 2024The sugar really helps to balance the earthy flavor of the beets.