Roasted Beet Soup (Printable)

Earthy roasted beets blended into a smooth, creamy bowl of vibrant comfort.

# Ingredient List:

→ 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

# Steps:

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

# Expert Advice:

01 -
  • It tastes unexpectedly luxurious despite being made from just a handful of humble vegetables, turning everyday ingredients into something restaurant-worthy.
  • The roasting step does most of the work for you, so the actual cooking feels more like assembly than labor.
  • Vibrant deep crimson color that photographs beautifully and makes people genuinely curious about what they're eating.
02 -
  • Don't skip the lemon juice at the end, because it's the difference between a soup that tastes earthy and one that tastes alive and bright.
  • Roasted beets stain everything, including your hands and cutting board, so embrace it or wear an apron you don't mind sprinkling with deep crimson.
  • The soup thickens slightly as it cools, so if it's too thick when you reheat it, thin it with a splash more broth rather than cream.
03 -
  • Wrap beets in foil during roasting so they steam themselves into tender submission and peel effortlessly once cooled—this single step saves frustration.
  • Add the cream slowly at the end and taste constantly, because you control the richness and can keep it lighter if that's what you prefer.
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