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Oven-Roasted Beet Soup with Orange Cream

Oven-Roasted Beet Soup with Orange Cream

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Oven-roasted beets, parsnips and onion provide a flavorful base for this richly flavored soup that is ready to serve in less than one hour.

serves 6 people

Ingredients

cost per recipe: $8.54

The price is determined by the national average.

  • 1/2

    cup sour cream

  • 1

    teaspoon grated orange zest

  • 1

    tablespoon packed brown sugar

  • 1

    tablespoon orange juice

  • 5

    (about 1 bunch) beet, peeled and diced (about 4 cups)

  • 1

    pound parsnip, peeled and diced

  • 1

    small sweet onion, chopped (about 1 cup)

  • 2

    cloves garlic, sliced

  • 2

    tablespoons olive oil

  • 5

    cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

view nutrition info

How to Make It

Step 1

Stir the sour cream, 1/2 teaspoon of the orange peel, brown sugar and orange juice in a small bowl. Cover and refrigerate.

Step 2

Heat the oven to 425°F. Spread the beets, parsnips, onion and garlic in a single layer in a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Season to taste. Bake for 25 minutes or until the beets are tender.

Step 3

Place the half of the vegetable mixture and 1/2 cup of the broth and remaining orange peel into a blender or food processor. Cover and blend until smooth. Pour the puréed mixture into a 3-quart saucepan. Repeat the blending process with the remaining vegetables and 1/2 cup broth. Add to the saucepan with the remaining broth. Cook over high heat to a boil. Reduce the heat to low and cook for 10 minutes.

Step 4

Divide the soup among 6 serving bowls and top each with about 1 tablespoon of the sour cream mixture.

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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

BUY NOW
Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

BUY NOW

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