Beet Soup
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Whenever the weather turns chilly, I reach for recipes that bring comfort without weighing me down, and Beet Soup always hits the spot. It’s smooth, velvety, and has a way of being hearty and refreshing with its naturally earthy flavor. One simple step makes it taste richer, and once you try it, you’ll see how easily this soup can become a go-to in your kitchen.
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I love how this simple soup recipe fits into so many occasions, from a quiet dinner at home to an office lunch. You can prepare ahead and store it without any worries, and freezing leftovers just means I always have a quick option later. It’s flexible and practical, which makes it such a reliable go-to for me.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
You’ll find making this beet soup recipe easy if you follow my simple instructions.
Roast the Beets
Preheat your oven to 400°F and wrap each beet individually in foil to help them steam and roast evenly. A roll of heavy-duty aluminum foil holds up great to roasting and prevents leaks.
Place the wrapped beets on a baking tray to catch any juices, then roast for about an hour, or until they’re tender all the way through when pierced with a fork. Make sure they’re tender all the way through, as undercooked beets won’t blend smoothly.
I use a rimmed sheet pan for roasting without warping in the oven, lined with unbleached parchment paper to avoid staining and cleanup headaches.
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. I like using this nonstick stockpot because not only is it easy to clean, but it also distributes heat evenly.
Add crushed garlic, diced onion, and fresh rosemary, then cook for about five minutes until the onion softens and everything smells fragrant. A garlic press makes crushing garlic so much faster, especially if you’re doing several cloves.
This safe mandoline slicer comes in handy when I need to dice onions quickly and cleanly, but a sharp chef’s knife works just as well. Take the time to soften the onion and garlic so they develop sweetness instead of tasting raw. This creates a flavorful base for your soup.
Add the Beets and Broth
Once the roasted beets have cooled enough to handle, peel and chop them into chunks so they’ll blend smoothly into the soup later.
You can use a paring knife or a vegetable peeler to help nudge the skins off, but honestly, just rubbing them off works, too. Just make sure to wear a pair of food-grade gloves like these to keep your hands clean, as beets tend to stain.
Stir them into the pot with the aromatics, then pour in the vegetable broth. Simmer for about ten minutes to let the flavors come together. That short simmer is enough for the flavors to meld without overcooking.
Blend Until Smooth
Use an immersion blender right in the pot to puree the soup until smooth. This makes blending quick and less messy, but you can also use a countertop blender in batches.
I usually go with my powerful stick blender; it’s got an ergonomic handle, and it doesn’t scratch or splash. Sometimes, I use a professional-grade blender whenever I’m making a big batch, as it has a great pulse feature, which is perfect for thick veggie soups like this.
Season with salt and pepper to your taste. I always keep this salt and pepper grinder set nearby because it gives my recipes a fresh, balanced flavor every time, and it looks great on my counter, too.
Serve and Garnish
Ladle the soup into bowls and top with a spoonful of yogurt and fresh parsley if you like. I love serving the soup in these deep porcelain soup bowls, and for clean and easy ladling, I use a stainless steel soup ladle that doesn’t drip.
Finally, serve it warm and enjoy!
If you’re planning to bring this soup to a fall potluck, using a thermos jug is the best way to keep it hot, but a leakproof food container is fine as well to prevent spills. For the latter, pack the container inside an insulated casserole carrier to help it stay warm until serving time.
Equipment
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)
Video
Instructions
- Preheat oven to 400°F (200°C).
- Wrap each beet in foil and place on a baking tray. Roast for 1 hour, or until tender.1 pound 2–3 medium fresh beets
- In a large pot, heat olive oil over medium heat. Add garlic, onion, and rosemary; sauté for about 5 minutes, until softened.1 medium onion, 3 garlic cloves, 2 sprigs fresh rosemary, 2 tablespoons olive oil
- Once beets are cool enough to handle, peel and chop them into chunks. Add to the pot with the sautéed vegetables.
- Pour in vegetable broth. Simmer for 10 minutes to let the flavors blend.4 cups low-sodium vegetable broth, Salt and pepper
- Use an immersion blender to puree until smooth. Season with salt and pepper.
- Serve warm, topped with yogurt and parsley if desired.½ cup plain yogurt, Fresh parsley
Notes
- Stick with roasting for the best flavor: Roasting brings out the beets’ natural sweetness and makes the soup taste deeper and more complex. You can also boil the beets instead if you want a quicker option, but the flavor will stay milder compared to roasting.
- Peel when slightly warm: It’s easier to slip the skins off roasted beets when they’ve cooled just enough to handle.
- Use butter with olive oil: Sautéing onion and garlic in a mix of butter and olive oil creates a richer, silkier base.
- Stir in tomato paste as a booster: A spoonful simmered with the aromatics deepens the flavor and adds a hint of tang.
- Choose your broth wisely: Stick with vegetable broth or even try mushroom broth for a deeper flavor. However, if you’re not strictly vegetarian and are open to meat swaps, chicken broth also works, making the soup taste richer and more savory.
- Season carefully: The earthiness of beets needs a good balance of salt and pepper to bring out their best flavor. If you want sharpness, add freshly ground black pepper, or bring a little depth by simmering a bay leaf with the broth.
- Adjust the thickness: If the soup feels too thick after blending, add a splash more broth or water if you prefer a thinner soup consistency.
- Brighten with red wine vinegar or lemon juice: Either one brings acidity to balance the sweetness of the beets, with vinegar adding tang and lemon juice offering freshness.
Nutrition
Recipe Notes and Expert Tips
I always find that a few extra details help you make beet soup taste even better:
- Stick with roasting for the best flavor: Roasting brings out the beets’ natural sweetness and makes the soup taste deeper and more complex. You can also boil the beets instead if you want a quicker option, but the flavor will stay milder compared to roasting.
- Peel when slightly warm: It’s easier to slip the skins off roasted beets when they’ve cooled just enough to handle.
- Use butter with olive oil: Sautéing onion and garlic in a mix of butter and olive oil creates a richer, silkier base.
- Stir in tomato paste as a booster: A spoonful simmered with the aromatics deepens the flavor and adds a hint of tang.
- Choose your broth wisely: Stick with vegetable broth or even try mushroom broth for a deeper flavor. However, if you’re not strictly vegetarian and are open to meat swaps, chicken broth also works, making the soup taste richer and more savory.
- Season carefully: The earthiness of beets needs a good balance of salt and pepper to bring out their best flavor. If you want sharpness, add freshly ground black pepper, or bring a little depth by simmering a bay leaf with the broth.
- Adjust the thickness: If the soup feels too thick after blending, add a splash more broth or water if you prefer a thinner soup consistency.
- Brighten with red wine vinegar or lemon juice: Either one brings acidity to balance the sweetness of the beets, with vinegar adding tang and lemon juice offering freshness.
How to Store Leftovers
Let any leftovers cool to room temperature and store them in an airtight container in the refrigerator for up to four days. I use glass containers with locking lids because they don’t stain and they’re microwave safe.
Reheat gently on the stove over low to medium heat, stirring occasionally so it stays smooth and creamy, or in the microwave until warmed through. A nonstick saucepan helps with reheating without burning the bottom.
You can also freeze it in freezer-safe containers for up to three months; thaw overnight in the fridge before warming it back up. These freezer containers stack neatly and help prevent freezer burn. If you want to portion it out, try this silicone soup tray for easier servings.
More Easy Recipes for You to Try at Home
I love keeping reliable and comforting soup recipes up my sleeve, so here are more ideas you can bring to your own table:
