Roasted Beet Soup (Printable Page)

Earthy roasted beets blended into a velvety, vibrant soup with vegetables, herbs, and a creamy finish.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Wrap individual beets in foil and arrange on baking sheet. Roast for 40-45 minutes until tender when pierced with fork. Cool slightly, then peel and chop into bite-sized pieces.
02 - Heat olive oil in large pot over medium heat. Add diced onion and carrots, sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Add roasted beets, fresh thyme, salt, and black pepper to pot. Stir thoroughly to combine vegetables and seasonings.
04 - Pour in vegetable broth and bring to boil over medium-high heat. Reduce heat and maintain gentle simmer for 10 minutes.
05 - Remove pot from heat. Using immersion blender, purée soup until completely smooth. Alternatively, work in batches using countertop blender.
06 - Stir in heavy cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle hot soup into bowls. Garnish with cream swirl and fresh thyme if desired.

# Expert Tips:

01 -
  • The roasting step unlocks a deeper, more complex beet flavor that makes you forget this ever came from a can.
  • It's elegant enough to serve guests but simple enough to make on a Tuesday night without fuss.
  • One pot, one blender, and you've got something that tastes like it took hours of fussing.
02 -
  • Don't skip the roasting step even if you're short on time—boiled beets make a completely different and thinner-tasting soup that won't impress anyone.
  • The lemon juice is not optional; it's the secret that prevents this from tasting flat and earthy, so don't hold back.
  • Always add cream at the end off the heat; hot acidic soup can sometimes cause cream to break or separate slightly.
03 -
  • Wear gloves or use paper towels when handling roasted beets unless you enjoy having magenta-stained hands for days afterward.
  • If you don't have an immersion blender, a food processor works in a pinch, though you'll need to work in smaller batches and transfer carefully.
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