Roasted Beet Soup (Print Version)

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

# 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. Let cool slightly, then peel and chop.
03 - 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.
04 - Add the chopped roasted beets, thyme, salt, and pepper. Stir to combine.
05 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Use an immersion blender to purée the soup until smooth.
07 - Stir in the heavy cream and lemon juice. Adjust seasoning with additional salt and pepper if needed.
08 - Serve hot, garnished with a swirl of cream and fresh thyme if desired.

# Expert Tips:

01 -
  • The velvety texture comes from a technique I stumbled upon after three failed attempts that were too fibrous - roasting the beets completely changes their character.
  • This soup somehow manages to feel both luxuriously indulgent and nourishing at the same time, making it my go-to when I want to impress without spending hours in the kitchen.
02 -
  • Never skip individually wrapping the beets in foil - I tried roasting them together on a sheet pan once and they dried out rather than steaming in their own juices.
  • The soup will taste dramatically different right after adding the cream versus after sitting for 30 minutes, so always re-taste before serving as the flavors continue to develop.
03 -
  • Wear kitchen gloves when handling the roasted beets unless you want temporarily pink hands, a mistake I made before an important meeting once and had to explain to very confused clients.
  • For a dinner party presentation trick, reserve a tablespoon of the cream, thin it slightly with a few drops of water, and use a toothpick to create a spiral design on top of each bowl just before serving.
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