Roasted Beet Soup (Printable)

Earthy roasted beets blended into a smooth, creamy bowl with aromatic vegetables and fresh herbs.

# What You 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Wrap the beets individually in foil and place on a baking sheet. Roast for 40 to 45 minutes, or 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 Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when really you've got hot soup in under an hour.
  • The roasting brings out a depth in beets that boiling never quite captures, giving you that restaurant-quality richness at home.
  • It's naturally vegetarian and gluten-free, so you're not compromising flavor for dietary needs.
02 -
  • Don't skip the roasting step—it's the difference between a soup that tastes like boiled vegetables and one that tastes like a proper bistro dish.
  • The lemon juice is non-negotiable; without it, the soup tastes flat and one-dimensional, but add it and suddenly everything comes alive.
03 -
  • Use an immersion blender instead of transferring everything to a countertop blender—fewer dishes and less risk of burns from hot soup splattering.
  • Taste constantly as you finish the soup; salt and lemon both need adjustment after blending, and getting these two things right is what separates good from unforgettable.
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