Roasted Beet Soup (Printable)

Vibrant roasted beets blended with cream for a velvety, earthy soup perfect as an appetizer or light meal.

# 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

# Step-by-Step:

01 - Preheat oven to 400°F. Wrap each beet individually in foil and arrange on a baking sheet.
02 - Roast for 40 to 45 minutes until beets are 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, sautéing for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add chopped roasted beets, thyme, salt, and black pepper to the pot. Stir thoroughly to combine all ingredients.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer gently for 10 minutes to allow flavors to meld.
06 - Remove pot from heat. Using an immersion blender, purée soup until completely smooth and velvety. Alternatively, work in batches using 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 leaves if desired.

# Expert Advice:

01 -
  • The roasting trick concentrates the beets' natural sweetness into something almost candy-like, then the cream softens it into pure comfort.
  • It looks stunning on the table—that deep crimson color feels like you've done real work, but honestly, most of it happens in the oven while you're doing other things.
  • One pot, one blender, minimal cleanup, and you've got enough to feed people or have leftovers that taste even better the next day.
02 -
  • Don't skip the roasting step—boiled beets are fine, but roasted beets are transcendent, with a deeper flavor and better texture.
  • Let the beets cool enough to handle before peeling them, or you'll burn your fingers and regret it; the skins slip off like they're supposed to when they've rested.
  • If your blender isn't powerful enough to make the soup completely smooth, a fine-mesh strainer works wonders for catching any stubborn veggie bits.
03 -
  • Wrap beets tightly in foil so they steam in their own moisture and become almost jam-like in texture—this is the secret to the deepest flavor.
  • Cold beets peel so much more easily than hot ones, so let them cool completely before you try to slip the skins off, and your hands will thank you.
  • If your soup breaks or looks separated after you add the cream, remove it from heat and whisk it gently until it comes back together—don't panic, this is fixable.
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