Roasted Beet Soup (Printable)

Earthy roasted beets blended into a smooth, creamy soup with hints of garlic and thyme.

# 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

# Directions:

01 - Set oven temperature to 400°F.
02 - Wrap beets individually in foil and place on 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.
03 - Heat olive oil in a 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 until fragrant.
04 - Add the chopped roasted beets, thyme, salt, and pepper to the pot. Stir thoroughly to combine all ingredients.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
06 - Remove pot from heat. Use an immersion blender to purée the soup until smooth and velvety. Alternatively, work in batches using a countertop blender.
07 - Stir in heavy cream and lemon juice. Adjust seasoning with additional salt and pepper as needed to balance earthy and bright flavors.
08 - Ladle soup into bowls and serve hot. Garnish with a swirl of cream and fresh thyme leaves if desired.

# Expert Tips:

01 -
  • The roasting process concentrates the beets natural sweetness, creating a depth of flavor you simply cant achieve by boiling them.
  • Its deceptively luxurious while actually being quite simple to prepare, making it perfect for both casual family dinners and impressing dinner guests.
02 -
  • Wearing disposable gloves when handling beets will save your hands from looking stained for days, a lesson I learned after showing up to a job interview with suspicious red fingertips.
  • The soup actually tastes better the next day after the flavors have had time to meld and deepen overnight in the refrigerator.
03 -
  • The color intensity of your soup will vary with the type of beets you use, with darker red varieties producing the most vibrant hue and golden beets creating a beautiful amber-colored variation.
  • Adding a splash of vinegar to the water when washing your cutting board immediately after use will help prevent beet stains from setting in, preserving your kitchen equipment for years to come.
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