Roasted Beet Soup (Printable Version)

Earthy roasted beets blended into a velvety, vibrant soup with creamy finish. Ready in one hour.

# What You 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

# Directions:

01 - Preheat oven to 400°F. Wrap beets individually in foil and arrange on a baking sheet. Roast for 40 to 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. Stir in minced garlic and cook for 1 additional minute.
03 - Add chopped roasted beets, fresh thyme, salt, and black pepper to the pot. Stir to combine all ingredients thoroughly.
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. Use an immersion blender to purée soup until completely smooth, or work in batches with a countertop blender.
06 - Stir in heavy cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into serving bowls and serve hot. Garnish with a swirl of cream and fresh thyme sprigs if desired.

# Expert Advice:

01 -
  • The roasting process concentrates the beets natural sweetness, creating layers of flavor that canned beets simply cant match.
  • Its secretly versatile—Ive served it as an elegant dinner party starter in little cups and as a hearty lunch with crusty bread when Im home alone on rainy days.
02 -
  • Dont wear white while peeling the roasted beets unless you want a tie-dye experience—I learned this the hard way with a favorite blouse that now has permanent pink splotches.
  • The soup actually tastes better the next day after the flavors have had time to develop, making it perfect for meal prep or dinner party planning.
03 -
  • If youre short on time, you can wrap all the beets together in one foil packet, but individual wrapping helps them cook more evenly and makes checking for doneness easier.
  • The texture is everything with this soup—blend a minute longer than you think necessary for that restaurant-quality silky finish that makes all the difference.
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