Roasted Beet Soup (Printable)

Vibrant roasted beets pureed with vegetables and cream for an earthy, velvety bowl of comfort.

# 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

# How to Make It:

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 chunks.
03 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots, sautéing 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 well to combine all ingredients.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove pot from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, work in batches with a countertop blender.
07 - Stir in heavy cream and fresh 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 if desired.

# Expert Advice:

01 -
  • The roasting step transforms beets from good to unforgettable, concentrating their natural sweetness into something almost luxurious.
  • It comes together in about an hour and actually tastes better when you're not stressed, which is rare for soup.
  • This soup handles vegan swaps beautifully, so you can make it for anyone without feeling like you're cooking two meals.
02 -
  • Don't skip the roasting step or use canned beets—the caramelization is what gives this soup its depth and that slightly sweet, complex flavor that makes people ask for your recipe.
  • If your soup tastes flat even after blending, the lemon juice is your friend; a squeeze of citrus brings all the earthy flavors into sharp relief and prevents the whole thing from tasting dull.
03 -
  • Taste your broth before you add it—if it's already quite salty, go easier on the additional salt at the beginning and adjust at the very end when you can taste the full picture.
  • Use an immersion blender if you have one because it keeps the soup warmer and you can control the texture better, stopping if you like a few soft chunks rather than silky smooth.
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