Roasted Beet Soup (Printable Version)

Earthy roasted beets blended into a velvety, creamy soup with carrots, onions, and fresh thyme for comfort.

# 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

# How-To Steps:

01 - Preheat oven to 400°F. Wrap each beet individually in foil and arrange on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork. Remove from oven and allow to cool slightly before peeling and chopping.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and carrots, sautéing for 5 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add the chopped roasted beets, fresh thyme, salt, and black pepper to the pot. Stir thoroughly to combine all ingredients.
04 - Pour in the vegetable broth and bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, work in batches using a countertop blender for consistent texture.
06 - Stir in the heavy cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed to balance earthiness and brightness.
07 - Ladle soup into serving bowls and serve hot. Garnish with a swirl of cream and fresh thyme if desired.

# Expert Tips:

01 -
  • The roasting process turns earthy beets into something almost sweet, making this soup feel elegant without any fuss.
  • It's genuinely hard to mess up, and the whole thing comes together in about an hour—perfect for weeknight cooking.
  • Watching that deep magenta color swirl into cream is the kind of small kitchen joy that never gets old.
02 -
  • Don't skip the roasting step and try to use raw beets—I made that mistake once and the soup tasted aggressively earthy and muddy instead of sweet and mellow.
  • The lemon juice at the end isn't optional; it transforms the whole character of the soup from heavy to bright, and it's the difference between good soup and soup people remember.
03 -
  • If your beets are really large, cut them in half before roasting so they cook evenly and you're not waiting an extra 20 minutes.
  • Save the beet greens and sauté them separately with garlic and olive oil—they're tender and delicious and shouldn't go to waste.
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