Roasted Beet Soup (Printable)

Earthy roasted beets blended with cream for a vibrant, velvety soup. Vegetarian, gluten-free, ready in 1 hour.

# Components:

→ 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

# Steps:

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. Cool slightly, then peel and chop.
03 - Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add chopped roasted beets, thyme, salt, and pepper to the pot. Stir thoroughly to combine.
05 - Pour in 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, or work in batches with a countertop blender.
07 - Stir in heavy cream and lemon juice. Adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls and serve hot, garnished with a swirl of cream and fresh thyme if desired.

# Expert Advice:

01 -
  • The roasting transforms beets into something almost caramel-like, making this soup taste far richer than its simple ingredient list suggests.
  • It comes together in under an hour, yet tastes like you've been simmering it all day.
  • This works beautifully for meal prep—it keeps for days and actually tastes better after sitting overnight.
02 -
  • The lemon juice isn't optional—it's the alchemy that transforms a good soup into one that tastes bright and alive. I learned this the hard way when I skipped it once, and the soup tasted flat no matter how much salt I added.
  • Freshly ground black pepper makes a surprising difference in cream-based soups, so don't use the pre-ground stuff if you can help it.
03 -
  • Make this soup a day ahead if you can—the flavors deepen and mellow overnight, and it reheats beautifully on the stovetop or in the microwave.
  • If your blender is struggling with the thick beet mixture, you can thin it slightly with a splash of extra broth before blending, then bring it back to your desired consistency with the cream.
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