Roasted Beet Soup

Experience a burst of color and taste with this easy Roasted Beet Soup. Roasted veggies meet broth in a harmonious blend, perfected with a luxurious touch of sour cream on top.

Roasted beet soup in a bowl.

Working with beets always kind of skeeves me out. I have concrete countertops, and while the concrete itself is pretty impervious, the sealant absorbs strong stains like turmeric and beets. Beets also stain my cutting boards and wooden spoons, so I have to dig around to pull out these thin plastic cutting boards and my red spatula.

I peel them standing over the sink so the skins don’t fly everywhere, and sometimes I even wear gloves if I’m worried about my hands getting stained. I usually don’t worry about this because I’m such a total homebody. But sometimes, if I have plans to leave the house in the coming days, I’ll do what I can to keep from tie-dying my own skin.

Reasons to Love This Beet Soup

  • Its deep, rich vibrant color makes for an aesthetically pleasing and appetizing dish.
  • Beets are packed with vitamins, minerals, and antioxidants.
  • I love that roasting beets brings out a sweet, earthy taste that’s both unique and comforting.

Recipe Ingredients

Roasted beet soup in a bowl.
  • Beets: As the primary ingredient, beets provide the distinctive earthy and sweet taste that characterizes the soup.
  • Balsamic Vinegar: Adds a tangy and slightly sweet depth of flavor.
  • Vegetable or Chicken Broth: The choice of broth infuses the soup with a foundational savory note, complementing the vegetables.

See the recipe card for full information on ingredients and quantities.

Variations

  • Sweet Potato Substitute: Replace waxy potatoes with sweet potatoes for a similar texture and a subtle sweetness that complements the beets.
  • Leek for Onion: Use finely chopped leeks instead of onion to provide a milder, slightly sweet onion flavor.

How to Make Roasted Beet Soup

Step #1: Preheat the oven to 375 degrees Fahrenheit (about 190 degrees Celsius) and line a rimmed baking sheet with foil. In a large, stain-proof mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes.

Step #2: Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant.

Step #3: Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes).

Step #4: Purée the mixture using an immersion or countertop blender. Stir in the balsamic vinegar, then taste the soup and add additional salt and pepper as desired. Serve with a dollop of sour cream.

Beet Root soup served in a bowl with bread.

Expert Tip

Incorporating fresh herbs like fresh thyme, rosemary, or fresh dill can add a delightful aromatic quality to the soup. Add these herbs during the last few minutes of roasting the vegetables or simmering the soup to infuse subtle, yet impactful flavors.

Frequently Asked Questions

Is it necessary to peel the beets before roasting?

Yes, peeling the beets ensures a smoother texture for the soup and removes the earthy skin.

How do I know when the vegetables are done roasting?

The vegetables are ready when they are tender enough to be pierced easily with a knife, usually after 35-45 minutes.

Roasted beet soup served with crusty bread in a bowl.

Storage Info

You can store Roasted Beet Soup in the refrigerator in an airtight container for up to 5 days. It’s freezer-friendly, so you can freeze it for up to 3 months, ensuring it’s cooled down before storing.

To reheat, thaw it overnight in the fridge if frozen, and warm it on the stove over medium heat until heated through. Avoid boiling to preserve the texture and flavor. Reheating in a microwave is also an option, using a microwave-safe container and stirring occasionally to ensure even heating.

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A bowl with roasted beet soup and bread.

Roasted Beet Soup Recipe

Experience a burst of color and taste with this easy Roasted Beet Soup. Roasted veggies meet broth in a harmonious blend, perfected with a luxurious touch of sour cream on top.
4.5 from 55 votes
Pin Rate
Course: Soups & Stews
Cuisine: North American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 to 6 servings
Calories: 199kcal
Author: Linda
Print Recipe

Ingredients

  • 2 cups peeled and diced beets
  • 1 cup peeled and diced waxy potato
  • 1 cup cauliflower florets
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil - divided
  • 1 medium onion - finely diced
  • 3 cloves garlic - minced
  • 1 quart vegetable broth or chicken broth
  • 1 tablespoon balsamic vinegar
  • Sour cream for serving
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Instructions

  • Preheat the oven to 375 degrees Fahrenheit (about 190 degrees Celsius) and line a rimmed baking sheet with foil. In a large, stain-proof mixing bowl, toss the beets, potato, and cauliflower with the salt, pepper, and two tablespoons of olive oil. Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven until the beets and potatoes are knife-tender; about 35 to 45 minutes.
  • Near the end of the roasting time, heat the remaining tablespoon of olive oil in a 3-quart or larger lidded pot set over medium heat. Add the onion and cook for 5 to 7 minutes, until it begins to turn translucent. Add the garlic and cook for another minute, until fragrant.
  • Add the broth and roasted vegetables to the cooking pot. Allow the mixture to come to a boil; cover, reduce the heat to low, and simmer until all of the vegetables are tender enough to mash against the side of the pot with a wooden spoon (about fifteen minutes).
  • Purée the mixture using an immersion or countertop blender. Stir in the balsamic vinegar, then taste the soup and add additional salt and pepper as desired. Serve with a dollop of sour cream.

NOTES

You can store Roasted Beet Soup in the refrigerator in an airtight container for up to 5 days. It’s freezer-friendly, so you can freeze it for up to 3 months, ensuring it’s cooled down before storing.
To reheat, thaw it overnight in the fridge if frozen, and warm it on the stove over medium heat until heated through. Avoid boiling to preserve the texture and flavor. Reheating in a microwave is also an option, using a microwave-safe container and stirring occasionally to ensure even heating.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1303mg | Potassium: 574mg | Fiber: 4g | Sugar: 9g | Vitamin A: 530IU | Vitamin C: 28mg | Calcium: 36mg | Iron: 1mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. Made this last night on a cold wintery evening in upstate NY. The soup was perfect and delicious. The only changes I made was skip the sour cream and I added a healthy portion of ginger to the mix. Looking forward to leftovers this evening.

  2. This soup is delicious! And I *HATE* beets! I made it for my mom, who just loves beets. I was dreading just having to taste it to adjust the seasoning, but after dipping a very hesitant finger into the spoon, I soon found myself going back for a whole spoonful! And my mom? She loved it so much, she didn’t even want to give any to the neighbors like we’d promised them!

    1. Hi Kim,

      Thanks for your note – it had me laughing out loud! Yes, this is great soup and can convert some beet haters.

      – Linda