Roasted Beet Soup (Printable)

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

# Components:

→ 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

# Method:

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 until tender when pierced with a fork. Allow to cool slightly, then peel and chop into bite-sized pieces
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
04 - Add 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 develop flavors
06 - Remove from heat. Use an immersion blender to purée the soup until completely smooth and velvety
07 - Stir in heavy cream and lemon juice. Taste and 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 leaves if desired

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in just over an hour without fuss.
  • The deep, earthy flavor satisfies you in a way that makes you slow down and actually taste what you're eating.
02 -
  • Don't skip roasting the beets—boiling them gives you soup, but roasting gives you something with character and depth.
  • Add the lemon juice at the very end; it's invisible in the final taste but makes people wonder what makes this soup taste so alive.
03 -
  • Keep a notebook by the stove to jot down exactly how much seasoning you added and how the soup tasted—your second batch will be even better than the first because you'll remember what worked.
  • Make this soup when beets are in season at the farmers market; they'll be smaller, sweeter, and roast faster than their grocery store cousins.
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