Name: Creamy Pink Soup with Fresh Basil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 tablespoons unsalted butter; 1 large onion, diced; 2 cloves garlic, minced; 2 dried red chilies, crushed or 1 tablespoon red pepper flakes; 1 (14 oz) can diced tomatoes (no added salt); 1 teaspoon smoked paprika; 2 large beets, peeled and cubed; 1 quart vegetable broth (homemade or store-bought); 1/4 cup heavy cream or half-and-half; fresh basil leaves for garnish

As the crisp autumn air sets in, our taste buds crave the warmth and richness of comforting soups. Flavors of earthy roasted vegetables, aromatic spices, and velvety textures come together in a culinary symphony that’s nothing short of divine. In today’s recipe, we’ll delve into the charms of a luxurious Fall soup that embodies the essence of the season: a creamy pink soup infused with the essence of fresh basil. This enchanting combination will transport you to a world of cozy indulgence, perfect for a chilly evening spent around the dinner table with loved ones.

When the scent of freshly baked bread wafts through the air, transporting you to memories of Grandmother’s kitchen, it’s this exact feeling that our Creamy Pink Soup aims to recreate. The luscious texture and deep hue of this soup remind us of the fall leaves, displaying an artistic fusion of colors in the landscape during this season. Stay ahead of winter and visit our Bespoke At Home Place blog if you’re searching for even more delectable and uncomplicated recipes to elevate your cooking routine.

🛒 Quick Shopping List

2 tablespoons unsalted butter

1 large onion, diced

2 cloves garlic, minced

2 dried red chilies, crushed or 1 tablespoon red pepper flakes

1 (14 oz) can diced tomatoes (no added salt)

1 teaspoon smoked paprika

2 large beets, peeled and cubed

1 quart vegetable broth (homemade or store-bought)

1/4 cup heavy cream or half-and-half

fresh basil leaves for garnish

Why This Recipe Works

The combination of smoked paprika and beets creates a deep, earthy flavor profile that’s both comforting and sophisticated.
The addition of heavy cream or half-and-half adds a luxurious richness to the soup without overpowering its natural flavors.
The slow cooking of the soup allows the flavors to meld together beautifully, creating a harmonious balance of sweet, savory, and slightly spicy notes.

Key Ingredients

When it comes to finding the perfect beets for this recipe, you’ll want to select those that are firm and smooth-skinned. Avoid those with any visible signs of bruising or damage. Remember, fresh beets are typically more vibrant in color, giving off a lovely pink to deep red hue.

For the heavy cream or half-and-half, it’s crucial to choose high-quality brands that offer rich, creamy textures. You can opt for full-fat or low-fat options based on your personal preference. Additionally, using the finest vegetable broth possible will add depth and complexity to the soup’s flavor.

Recipe Courtesy of Our Kitchen

Creamy Pink Soup with Fresh Basil

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons unsalted butter

1 large onion, diced

2 cloves garlic, minced

2 dried red chilies, crushed or 1 tablespoon red pepper flakes

1 (14 oz) can diced tomatoes (no added salt)

1 teaspoon smoked paprika

2 large beets, peeled and cubed

1 quart vegetable broth (homemade or store-bought)

1/4 cup heavy cream or half-and-half

fresh basil leaves for garnish

Directions

Melt the butter in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for 1-2 minutes, until fragrant.

Add the dried red chilies or red pepper flakes, crushed, and cook for 1-2 minutes, until the mixture is fragrant.

Add the diced tomatoes, smoked paprika, and beets. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes, until the beets are tender.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the saucepan. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.

Storage & Reheating

Refrigerate the soup for up to 3-4 days or freeze for up to 2 months. To reheat, place the soup in a saucepan and warm it over low heat, whisking constantly, until heated through.