Roasted Beet Soup (Printable)

Velvety blended roasted beets with vegetables in a creamy broth

# 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 Directions:

01 - Preheat oven to 400°F. Wrap beets individually in foil and place on baking sheet. Roast for 40 to 45 minutes until tender when pierced with fork. Cool slightly, then peel and chop.
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 additional minute.
03 - Add chopped roasted beets, thyme, salt, and black pepper to pot. Stir thoroughly to combine all ingredients.
04 - Pour in vegetable broth. Bring mixture to boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use immersion blender to purée soup until smooth consistency is achieved.
06 - Stir in heavy cream and lemon juice. Adjust seasoning with additional salt and pepper to taste.
07 - Ladle soup into bowls and serve hot. Garnish with cream swirl and fresh thyme if desired.

# Expert Advice:

01 -
  • The roasting process concentrates the beets natural sweetness, making even skeptics ask for seconds.
  • Its deceptively impressive looking with that stunning magenta color, though honestly its one of the more forgiving soups Ive made.
02 -
  • Never skip the individual foil wrapping for beets—I once tried to save time by roasting them unwrapped and ended up with dry, leathery beets that ruined the soup.
  • Adding the lemon juice at the very end rather than during cooking preserves its brightness without letting it develop any metallic undertones against the beets.
03 -
  • Wear disposable gloves when handling the roasted beets unless you want temporarily pink-stained fingers—a lesson I learned the hard way before an important meeting.
  • For the smoothest possible texture, pass the soup through a fine-mesh strainer after blending, which removes any fibrous bits that might have survived the blender.
Return