Velvety Beet Soup Recipe with Cream Cheese

A vibrant, velvety beet cream soup with creamy cheese is the perfect balance of sweet beets, a hint of lemon zest, and smooth, rich texture. Crunchy nuts and fresh herbs add depth and aroma, making every spoonful irresistibly satisfying. Serve it with crispy rye toast, and this soup transforms into a cozy yet gourmet dining experience! Beet Cream Soup with Cream Cheese Ingredients (2 servings): Beets – 2 medium Potato – 1 small Carrot – 1 Onion – 1 small Vegetable broth or water – 2 cups (500 ml) Olive oil – 1 tbsp Garlic – 1 clove Salt, pepper – to taste Lemon juice – 1 tsp Cream cheese – 2 tbsp Nuts (walnuts or hazelnuts) – 1 tbsp (optional) Fresh herbs (dill, microgreens) – for garnish Instructions: 1. Cook the beets. Roast or boil them. If roasting, wrap them in foil and bake at 400°F (200°C) for 40–50 minutes, then peel. If boiling, peel and chop them first, then cook for about 30 minutes until tender. 2. Prepare the vegetables. Dice the potato, carrot, and onion. Heat olive oil in a saucepan, sauté the onion until translucent, then add the carrot and potato and sauté briefly. 3. Simmer the soup. Add the broth and beets to the saucepan. Bring to a boil and cook for about 15 minutes, until the potato is soft. 4. Blend the soup. Add the garlic and lemon juice, then puree everything with an immersion blender until smooth. Adjust salt and pepper to taste. 5. Serve. Pour the soup into bowls, add a spoonful of cream cheese to each, and swirl it gently with a spoon for a marbled effect. --- Serving Suggestions: Pour the soup into a deep white bowl for a striking contrast. Place a dollop of cream cheese in the center and create a swirl pattern with a toothpick. Sprinkle chopped walnuts or hazelnuts on top for a bit of crunch. Garnish with fresh dill or microgreens. Add a drizzle of olive oil and a pinch of lemon zest for extra flavor. Serve with crispy rye toast or croutons. This presentation will make your dish not only delicious but also visually stunning!