Roasted Beet Soup

This earthy, vibrant roasted beet soup offers a velvety, creamy finish that makes it a perfect choice for a comforting appetizer or a light meal. The deep red hue and rich flavor profile bring a touch of European elegance to your table, combining simple vegetables with aromatic herbs.

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Roasting the beets first intensifies their natural sweetness, providing a complex base for the savory vegetable broth and fresh thyme. This process ensures the soup has a deep, concentrated flavor that is both nourishing and satisfying.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup heavy cream (or coconut cream for vegan option)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wrap the beets individually in foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and chop.

Step 3

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.

Step 4

Add the chopped roasted beets, thyme, salt, and pepper. Stir to combine.

Step 5

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6

Remove from heat. Use an immersion blender (or work in batches with a countertop blender) to purée the soup until smooth.

Step 7

Stir in the heavy cream and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Step 8

Serve hot, garnished with a swirl of cream and fresh thyme if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, make sure the beets are completely tender before peeling. If using a countertop blender instead of an immersion blender, remember to work in batches and hold the lid down firmly to safely process the hot liquid.

Varianten und Anpassungen

For a completely vegan version of this soup, substitute the heavy cream with coconut cream or your favorite plant-based alternative. You can also experiment with different herbs like rosemary if fresh thyme is unavailable.

Serviervorschläge

Garnish each bowl with a swirl of cream and fresh thyme. For added texture and flavor, consider topping with crumbled goat cheese, chopped chives, or toasted pumpkin seeds. This soup pairs beautifully with crusty bread and a crisp white wine.

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With approximately 210 calories and 4g of protein per serving, this roasted beet soup is a nutritious addition to your recipe collection. Its vibrant color and smooth finish make it a memorable dish for any occasion.

Recipe Questions & Answers

→ What makes roasted beet soup special?

Roasting concentrates the beets' natural sugars, creating deep earthy sweetness that boiling can't achieve. The high-heat method caramelizes the vegetables, resulting in richer, more complex flavor profiles throughout the finished purée.

→ Can I make this soup ahead of time?

This soup actually improves after resting overnight in the refrigerator. The flavors meld and develop beautifully. Reheat gently over low-medium heat, stirring occasionally. Add a splash of broth or cream if consistency seems too thick after chilling.

→ What's the best way to achieve silky texture?

An immersion blender works wonders directly in the pot. For ultra-smooth results, pass the purée through a fine-mesh sieve after blending. This step removes any fibrous bits, creating that luxurious, velvety restaurant-quality finish.

→ How do I prevent staining from beets?

Wear disposable gloves while peeling and chopping roasted beets. Work on a surface you don't mind temporarily discoloring—stainless steel or glass cleans up easily. Lemon juice helps remove beet stains from hands and cutting boards.

→ What garnishes complement this soup?

A swirl of additional cream creates stunning contrast. Crumbled goat cheese adds tangy creaminess, while toasted pumpkin seeds provide crunch. Fresh chives, dill, or extra thyme brighten the presentation. A drizzle of good olive oil elevates the finish.

→ Can I freeze this soup?

Yes, this freezes exceptionally well for up to three months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator, then reheat gently. Note that cream may separate slightly—whisk while reheating to restore smoothness.