Roasted Beet Soup Recipe

Name: Roasted Beet Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 to 6 servings
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; 1 medium onion; 3 cloves garlic; 1 quart vegetable broth or chicken broth; 1 tablespoon balsamic vinegar; sour cream for serving

User Reviews

4.5

165 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4 to 6 servings
Calories
199 kcal
Course
Soup
Cuisine
North American

Roasted Beet Soup Recipe

Farrah Baldwin

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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.

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Ingredients

Servings

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 Information

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Serving 1serving Calories 199kcal (10%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 1303mg (54%) Potassium 574mg (16%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 530IU (11%) Vitamin C 28mg (31%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 199 kcal

% Daily Value*

Serving	1serving
Calories	199kcal	10%
Carbohydrates	24g	8%
Protein	3g	6%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Sodium	1303mg	54%
Potassium	574mg	12%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	530IU	11%
Vitamin C	28mg	31%
Calcium	36mg	4%
Iron	1mg	6%