Imported from Italy: Chilled Beet Soup

By dani2011dhs@gmail.comSeptember 6, 2023No Comments

Imported from Italy: Chilled Beet Soup

Story and photography by June Naylor

Like a gazpacho, this satisfying soup hits the spot on warm evenings — but it can be served slightly heated or at room temperature, too. Top it with pecorino or burrata cheese, whichever you prefer. Serves 4


  • 1 pound beets (about the size of golf balls), cleaned and trimmed
  • 1 small, sweet yellow onion, coarsely chopped
  • Drizzle extra-virgin olive oil
  • Sea salt, to taste
  • 2 to 3 cups vegetable broth
  • Black pepper, to taste
  • Splash lemon juice
  • Fresh basil leaves
  • ¼ cup pecorino cheese shavings or ½ cup burrata cheese chunks


In a shallow casserole dish lined with foil, combine beets and onion and drizzle with a little olive oil; season with sea salt to taste. Wrap top of dish loosely, but seal foil edges. Roast in a 350-degree oven for 1 hour or until beets are tender. Cool and puree the beets with just enough vegetable broth to make a thick liquid. Transfer to a bowl and stir in black pepper and lemon juice, combining well. Chill for 30 minutes to 1 hour, covered. Ten minutes prior to serving, remove soup from fridge, divide into 4 bowls and garnish with basil leaves and cheese. Serve cool or at room temperature.