Roasted Beet Soup (Print)

Earthy roasted beets blended into a velvety, vibrant soup with aromatic vegetables and a luxurious creamy finish.

# Ingredients:

→ 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

# Instructions:

01 - Set oven temperature to 400°F and allow to fully preheat.
02 - Wrap each beet individually in foil and arrange on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Allow to cool slightly before peeling and chopping into chunks.
03 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots, cooking for 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Add the roasted beet chunks, fresh thyme, salt, and black pepper to the pot. Stir thoroughly to combine all ingredients.
05 - Pour vegetable broth into the pot and bring to a boil. Reduce heat and maintain a gentle simmer for 10 minutes.
06 - Remove from heat and use an immersion blender to purée the soup until completely smooth. 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 cream swirl and fresh thyme leaves if desired.

# Pro Tips:

01 -
  • The natural sweetness of roasted beets means you're barely fighting the soup into submission—it wants to taste good.
  • One immersion blender move and you've got restaurant-quality texture without the fussy technique.
  • This is the kind of soup that makes people ask for your recipe before they've even finished their bowl.
02 -
  • The soup will taste thinner and less vibrant than you expect before the cream goes in—trust the process and don't panic into adding more thyme.
  • Forget to taste before serving and your guests might be eating either aggressively salty or disappointingly bland soup; this is a soup that needs those final adjustments.
  • Roast the beets the day before if your schedule is chaos—they keep beautifully and honestly taste slightly better after a night in the fridge to think about their life.
03 -
  • Invest in an immersion blender if you don't have one—it's the single best tool for soups because you avoid the whole countertop blender saga of working in batches and burning your hands.
  • Taste the soup at every stage before adding more seasoning; beet soup is one of those dishes where a tablespoon too much salt goes from undetectable to obvious instantly.
  • Make extra and freeze it in portions so you have this joy available on mornings when you need something nourishing and don't have the energy to cook.
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