Roasted Beet Soup (Printable)

Earthy, vibrant soup with roasted beets and velvety creamy finish. Perfect for comforting appetizers or light meals.

# What You'll Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 tablespoon olive oil

→ Dairy

07 - 1/2 cup heavy cream

→ Seasonings

08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

# How-To Steps:

01 - Preheat oven to 400°F. Wrap beets individually in foil and place on a baking sheet. Roast for 40–45 minutes until tender when pierced with a fork. Allow to cool slightly, then peel and chop into chunks.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots; sauté for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Add chopped roasted beets, thyme, salt, and pepper to the pot. Stir thoroughly to combine all ingredients.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove pot from heat. Using an immersion blender, purée the soup until smooth and velvety. Alternatively, work in batches using a countertop blender, transferring soup back to the pot.
06 - Stir in heavy cream and fresh lemon juice. Adjust seasoning with additional salt and pepper to taste.
07 - Ladle into bowls and serve hot. Garnish with a cream swirl and fresh thyme if desired.

# Top Tips:

01 -
  • The earthy sweetness of the beets transforms into a silk texture that rivals any fancy restaurant starter.
  • It turns humble root vegetables into a vibrant masterpiece that makes even a simple Tuesday feel special.
02 -
  • Peeling roasted beets is much easier if you rub them with a paper towel while they are still slightly warm.
  • The color will deepen and become more vibrant if you wait to add the lemon juice until the very last second.
03 -
  • Wear gloves while peeling the beets if you want to avoid looking like you have been painting with magenta ink.
  • Always taste your soup after adding the cream because the dairy can sometimes mute the salt and pepper.
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