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Vegetarian, Northern, Eastern and Western France

Beet soup with herbed cream cheese toasts

This beet soup with herbed cream cheese toasts serves 4, takes 35 minutes, and rates very easy, at about €1.80 per serving. Potatoes thicken the soup naturally without any flour, while a splash of cider vinegar keeps the beet flavor from turning flat. The herbed cream cheese toasts add a creamy contrast that turns the soup into a full meal.

Bubblegum pink soup tonight, a soft beet soup with herbed cream cheese toasts on the side.

Beet soup with herbed cream cheese toasts
Total time
35 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Cooked beets give this soup its bubblegum pink color and a mellow, almost sweet flavor that the potato smooths out even further. The cider vinegar stirred in right before blending keeps the soup from tasting one note, adding a little brightness to every spoonful without covering up the beet. Heavy cream rounds everything out for a silky texture, with no lumps as long as you blend long enough.

This is the kind of soup you make on a weeknight when you want something simple that still feels a little different, especially in fall or winter when cooked beets are easy to find. Mon Chou likes to pair it with the herbed cream cheese toasts, which turn this soup from a starter into a real meal, perfect for the whole family on a night when you don't want to fuss.

The ingredients

4 people

Fruits and vegetables

  • Cooked red beets 600 g
  • Potatoes 250 g
  • Onion 1
  • Chives 1 sprigs

Pantry

  • Vegetable broth 75 cl
  • Cider vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Cream cheese spread 200 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the onion, dice the potatoes, and cut the beets into large chunks.

    Wear thin gloves, beets will stain your fingers for the rest of the evening.

  2. Sweat the onion in olive oil, add the potatoes, cover with broth, and let it cook. 15 min

    The potatoes thicken the soup naturally without any flour.

  3. Add the beets and let everything heat through for a few more minutes, then blend with the cream and vinegar. 5 min

    Blend for a good long time for a perfectly smooth texture.

  4. Mash the cream cheese with a fork along with the chopped chives, salt, and pepper.

    A touch of finely grated garlic makes a real difference.

  5. Toast the bread, spread it generously, and serve it alongside the piping hot soup. 3 min

    Spread the cheese while the bread is still warm, it turns wonderfully creamy.

Our tips to get it right

  • Pick beets that are already cooked and vacuum packed rather than raw ones, you save a lot of cooking time without losing any flavor.
  • Taste the soup before serving and add the vinegar a little at a time, beets vary a lot in sweetness depending on the season.
  • Make the toasts at the very last minute, cream cheese loses its creamy texture if it sits too long on hot bread.

The variations

  • Swap the heavy cream for coconut milk for a lighter flavored version that softens the beet taste even more.
  • For a faster version, use ready made broth and skip sweating the onion, the soup still tastes good simplified.
  • For kids, serve the soup lukewarm instead of piping hot and swap the chives for a little grated cheese on the toasts.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A bit of fresh goat cheese
  • A sparkling water with lemon

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the cream, which you add back in when reheating. Reheat gently on the stove while stirring, and make the toasts fresh each time.

Questions about this dish

Can I use raw beets instead of cooked ones?

Yes, but you'll need to cook them for about 40 minutes with the potatoes before blending. Already cooked beets save a lot of time without changing the soup's flavor.

Can this soup be made ahead?

Yes, it keeps well made a day ahead and reheats gently the next day. The toasts should be made just before serving so they stay creamy.

What can I use instead of cream cheese spread?

Fresh goat cheese or drained fromage blanc both work well instead. Just adjust the salt, since these cheeses can already be well seasoned.

Can you freeze beet soup?

Yes, it freezes well for up to 2 months. It's best to add the cream only when reheating to keep a smooth texture.

How long does it take to make a beet soup with herbed cream cheese toasts?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a beet soup with herbed cream cheese toasts?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beet soup with herbed cream cheese toasts cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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