Beautiful Soup

"A vegetable soup recipe featured in the NY Times Dining and Wine section. Flavors: tomatoes, butter, root vegetables, and a hint of orange. I haven't made this yet, but it sounds interesting (and NY Times articles can only be accessed for free for a brief period of time)."
photo by kansasjosh photo by kansasjosh
photo by kansasjosh
Ready In:
1hr 15mins




  • Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
  • Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
  • Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Questions & Replies

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  1. awesome! I never seem to have an orange when I want one, but a dash of lemon worked just fine.
  2. Incredible. I love soups and this one is so different, so far off my radar so I'm glad I gave it a try. <br/><br/>I did make one substitution from beef stock to vegetable stock (dating a vegetarian). The dill isn't all that strong this time of year but it still added to the flavor. The big surprise was the orange. <br/><br/>All 4 of us at dinner gave this a big thumps up--honestly one of my best recipe "finds" on recipezaar/ since I got started years ago. <br/><br/>We paired it with a store bought Rosemary Bread (great choice) and red wine blend. perfect winter meal, and we were all surprised how filling it was. Thank you for posting this recipe.
  3. I used this for a base, and added chicken pieces (breast) which rocked! I didn't use beets, dill or the orange (I'm a soup wuss and hate beets, too). But the remainder of the recipe is great. I pureed the diced tomatoes as my daughter doesn't like tomato chunks, and this was a good compromise for her (and me, too). Sort of reminded me of my chicken tortilla soup, but with more veggies (and no corn). :-) *Autumn PAC 2009*
  4. delicious soup. for the ingredients i used all organic and threw in a turnip, used chicken stock. the first batch i made i used canned diced tomatoes that were flavored (i accidentally opened the wrong one) with italian seasonings and i think that really threw the whole taste off because of the orange so i suggest DEFINITLY using the plain diced tomatoes as the recipe states, NOT THE FLAVORED ONES. the second batch i used plain and the taste was very smooth and mellow. the orange gives it such a nice depth that the soup is just not the same without it i am sure. very nice recipe; thanks.



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