Creamy Roasted Beet Soup

1. 1

   In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes.

2. 2

   Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes.

3. 3

   Discard bay leaf.

4. 4

   Transfer to a food processor or blender and puree, in batches if necessary, until smooth.

5. 5

   Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through.

6. 6

   Garnish each serving with cream and dill, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.