Roasted Beet Soup (Printer view)

Earthy, vibrant soup with roasted beets and velvety creamy finish

# 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 or coconut cream for vegan option

→ 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 or 1/2 teaspoon dried thyme

# Directions:

01 - Preheat the oven to 400°F. Wrap beets individually in foil and place 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 - 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 until fragrant.
03 - Add the chopped roasted beets, thyme, salt, and black pepper to the pot. Stir thoroughly to combine all ingredients.
04 - Pour in the vegetable broth and bring to a rolling boil. Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Using an immersion blender, purée the soup until achieving a smooth, velvety texture. Alternatively, work in batches with a countertop blender and return to pot.
06 - Stir in the heavy cream and lemon juice. Taste and adjust seasoning with additional salt and black pepper as needed for desired balance.
07 - Transfer to serving bowls and serve hot. Garnish with a swirl of cream and fresh thyme if desired.

# Expert Suggestions:

01 -
  • The velvety texture feels like pure luxury in your mouth, but its surprisingly simple to achieve with just basic kitchen tools.
  • That vibrant magenta color transforms an ordinary weeknight dinner into something that feels special enough for company without extra work.
02 -
  • If your beets are particularly large, they may need up to an hour to roast completely, so check with a fork rather than watching the clock.
  • Adding the cream to very hot soup can cause it to separate, so let the pureed mixture cool slightly before stirring it in.
03 -
  • Wear disposable gloves when handling peeled beets unless you want magenta fingers for the next day or two.
  • For the smoothest possible texture, pass the blended soup through a fine-mesh sieve before adding the cream, especially if your blender isnt particularly powerful.
Go back