Air Fryer Beet Soup
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Some soups warm you up and some really take your breath away, and Air Fryer Beet Soup is both. That deep, jewel-toned crimson color is stunning from the very first glance, and the soup is thick, smooth, and deeply earthy with roasted beets, garlic, sweet onion, and rosemary blended into the most richly savory bowl. That cool yogurt finish makes it absolutely perfect.
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I make this for dinner party starters, weekend lunches, and cold weather weeknights because it’s stunning enough to impress any guest and simple enough for a quiet evening at home. The air fryer roasts the beets faster than the oven, which is always a win when you’re short on time. Store in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Beet Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s exactly how I make it, start to finish, so yours comes out just as smooth and flavorful.
Roast the Beets in the Air Fryer
Wrap each beet individually in foil and place them in the air fryer basket. I like using this air fryer with a wide basket that gives me enough room to roast all the beets at once without crowding them, which helps them cook evenly.
Roast at 350°F (180°C) for 45 minutes, or until they’re completely tender when pierced with a knife.
Sauté the Aromatics
While the beets are roasting, heat olive oil in a large pot over medium heat. A large stockpot is ideal here because it distributes heat evenly and prevents anything from scorching on the bottom.
Add the diced onion, crushed garlic, and rosemary sprigs, then sauté for about 5 minutes until everything is softened and fragrant.
Add the Beets and Broth
Once the roasted beets are cool enough to handle, peel and chop them, then add them to the pot with the sautéed aromatics. Remove the rosemary sprigs.
Pour in the vegetable broth and let everything simmer together for 10 minutes. Using a high-quality low-sodium vegetable broth makes a noticeable difference in the final flavor without making the soup too salty.
Blend Until Silky Smooth
Use an immersion blender to puree the soup directly in the pot until it’s completely smooth. I always use an immersion blender, which is hands down the easiest tool for this job since you don’t have to transfer hot liquid to a countertop blender in batches.
Season with salt and pepper to taste.
Serve and Garnish Your Creamy Beet Soup
Ladle the soup into bowls and top with a dollop of plain yogurt and a sprinkle of fresh parsley, if using. Deep porcelain soup bowls really let that deep ruby color shine and make the presentation look restaurant-worthy.
If you’re taking the soup somewhere, let it cool completely first, then transfer it to a soup thermos to keep it warm during transport. Add the yogurt and parsley garnishes only when you’re ready to serve, so they stay fresh and pretty.
Ingredients
- 1 pound 2–3 medium fresh beets
- 1 medium onion diced
- 3 garlic cloves crushed
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- ½ cup plain yogurt for garnish (optional)
- Fresh parsley chopped, for garnish (optional)
Instructions
- Wrap each beet in foil and roast in the air fryer at 350°F (180°C) for 45 minutes, or until tender.1 pound 2–3 medium fresh beets
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and rosemary; sauté about 5 minutes until softened.1 medium onion, 3 garlic cloves, 2 tablespoons olive oil, 2 sprigs fresh rosemary
- Peel and chop roasted beets, then add them to the pot. Pour in vegetable broth and simmer for 10 minutes.4 cups low-sodium vegetable broth
- Puree with an immersion blender until smooth. Season with salt and pepper.Salt and pepper
- Garnish with yogurt and parsley, if using.½ cup plain yogurt, Fresh parsley
Notes
- Foil tightly: Wrapping each beet snugly in foil traps steam inside and helps the beets cook through evenly without drying out.
- Test for doneness: Pierce each beet through the foil at the 45-minute mark with a paring knife. If there’s resistance, give them another 5 to 10 minutes before pulling them out.
- Remove the rosemary before blending: Fish out both rosemary sprigs before you puree the soup. The woody stems and leaves won’t blend smoothly and can affect the final texture.
- Blend in stages if using a countertop blender: If you don’t have an immersion blender, let the soup cool slightly, then blend in small batches, filling the blender no more than halfway to avoid hot liquid splattering.
- Add yogurt at serving time: Stir the yogurt garnish in fresh each time you serve rather than adding it to the whole pot. It keeps the soup’s color and texture looking their best.
- Freeze in portions: Freeze the soup in individual single-serving containers so you can thaw exactly what you need without defrosting the whole batch at once.
Nutrition
How to Store Leftovers
Let the delicious soup cool completely before storing it. Keep it in an airtight container in the fridge for up to 4 days and reheat it gently on the stovetop over low heat, stirring occasionally, or warm it in the microwave in 60-second intervals until hot. If you plan to garnish with yogurt, add it fresh each time rather than storing it already mixed in.
For longer storage, Air Fryer Beet Soup freezes really well. Pour cooled portions into freezer-safe containers like this one, leaving a little headspace since the soup expands slightly when frozen, and store for up to 3 months.
Thaw overnight in the fridge and reheat as usual. The texture stays smooth after freezing, so you won’t notice any difference once it’s warmed back up.
What to Serve With Air Fryer Beet Soup
It pairs beautifully with crusty bread or warm dinner rolls on the side for dipping into that silky, flavorful broth. A simple green salad with a light vinaigrette is a natural companion, keeping things feeling fresh and balanced. Grilled cheese or a hearty vegetable panini alongside a bowl also makes for a satisfying lunch or casual dinner.
For a more complete dinner, serve it as a first course before a vegetarian pasta, a grain bowl, or a savory tart. Roasted vegetables like carrots, parsnips, or cauliflower complement the earthy flavor really well and round everything out nicely.
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