Roasted Beet Soup (Printable)

Earthy, vibrant roasted beet soup with a velvety creamy finish—perfect for a comforting appetizer or light meal.

# 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

# How-To:

01 - Preheat oven to 400°F. Wrap each beet 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 bite-sized pieces.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots, sautéing 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 thoroughly to combine all ingredients.
04 - Pour in vegetable broth and bring mixture to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Using an immersion blender, purée soup until completely smooth. Alternatively, carefully transfer soup in batches to a countertop blender and blend until smooth, returning blended portions to the pot.
06 - Stir in heavy cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Ladle soup into bowls and serve immediately. Garnish with a swirl of cream and fresh thyme if desired.

# Expert Advice:

01 -
  • It's a sneaky way to feel like you're eating something fancy when you're really just letting the oven do most of the work.
  • The color alone makes people think you spent hours in the kitchen, but it's genuinely simple and forgiving.
  • One bowl feels like a warm hug that also happens to be good for you.
02 -
  • Don't skip the roasting step or try to boil the beets raw—roasting is what makes this soup taste sophisticated and sweet, not just like boiled dirt.
  • The lemon juice might seem optional, but it's actually the difference between a soup that tastes flat and one that tastes alive.
03 -
  • If your beets are very large, cut them in half before roasting so they cook evenly and in roughly the same time as medium ones.
  • An immersion blender is worth having for this recipe alone—it saves you the hassle of working in batches and keeps your kitchen cleaner.
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