Roasted Beet Soup

Experience the earthy and vibrant flavors of this roasted beet soup, a dish that combines a deep magenta color with a velvety, creamy finish. Perfect for serving as a comforting appetizer or a nourishing light meal, this European-inspired soup is as visually striking as it is delicious.

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By roasting the beets before simmering, you unlock a natural sweetness that pairs beautifully with fresh thyme and a touch of lemon juice. This recipe is a sophisticated yet easy way to highlight seasonal root vegetables while providing a warm, comforting bowl of soup.

Ingredients

• Vegetables
• 4 medium beets, trimmed and scrubbed
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• Liquids
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Dairy
• 1/2 cup heavy cream (or coconut cream for vegan option)
• Seasonings
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

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Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wrap the beets individually in foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and chop.

Step 3

In a large pot, heat olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.

Step 4

Add the chopped roasted beets, thyme, salt, and pepper. Stir to combine.

Step 5

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6

Remove from heat. Use an immersion blender (or work in batches with a countertop blender) to purée the soup until smooth.

Step 7

Stir in the heavy cream and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Step 8

Serve hot, garnished with a swirl of cream and fresh thyme if desired.

Zusatztipps für die Zubereitung

Using a baking sheet and foil for roasting ensures the beets remain tender and easy to peel. An immersion blender is the most convenient tool for achieving a smooth purée directly in the pot, though a countertop blender works just as well if used in careful batches. Ensure you handle the beets carefully to avoid staining surfaces.

Varianten und Anpassungen

For a vegan alternative, substitute the heavy cream with coconut cream or another plant-based cream. This adjustment maintains the velvety finish while keeping the recipe entirely plant-based and suitable for dairy-free diets.

Serviervorschläge

This soup pairs beautifully with crusty bread and a crisp white wine. For extra texture and flavor, garnish each bowl with crumbled goat cheese, chopped chives, or a handful of toasted pumpkin seeds.

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Whether you are hosting a dinner party or looking for a cozy meal, this roasted beet soup is sure to impress with its sophisticated flavor profile and stunning visual appeal. Enjoy the warmth and nutrition in every spoonful.

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Recipe Q&A

→ How do I know when the beets are fully roasted?

Pierce the wrapped beets with a fork through the foil. When they slide in easily with no resistance, the beets are tender and ready. This typically takes 40-45 minutes at 400°F.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally.

→ What's the best way to achieve a completely smooth texture?

An immersion blender works wonderfully directly in the pot. If using a countertop blender, work in batches and vent the lid to release steam. Blend for at least 1-2 minutes per batch until silky smooth.

→ Can I use raw beets instead of roasting them?

You can, but roasting develops much deeper, sweeter flavor. If pressed for time, peel and dice raw beets, then simmer them in the broth for 25-30 minutes before blending. The flavor will be slightly less intense.

→ What garnishes work well with this soup?

A swirl of cream or coconut cream creates beautiful contrast. Crumbled goat cheese, toasted pumpkin seeds, fresh dill, or chopped chives all complement the earthy beets beautifully.

→ Is this soup freezer-friendly?

Yes, freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. Add the cream after reheating for best texture.