No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sweet Red Pepper-Beet Soup

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

  • Servings: 8
Sweet Red Pepper-Beet Soup

Source: Martha Stewart Living, August 2009


  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, chopped (1/2 cup)
  • 3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
  • 2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
  • 1 cup water
  • 3 1/2 cups homemade or store-bought low-sodium chicken stock
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground pepper
  • 4 ounces soft goat cheese, crumbled (about 1 cup)
  • Lemon wedges, for serving


  1. Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.

  2. Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.

  3. Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

Reviews (0)

Related Topics