Roasted Beet Soup Recipe
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 to 6 servings
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Calories
199 kcal
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Course
Soup
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Cuisine
North American
Roasted Beet Soup Recipe
Description
Roasted Beet Soup Recipe uses peeled and diced beets, potatoes, and cauliflower tossed with olive oil, salt, and pepper, roasted until tender. Meanwhile, onion and garlic are sautéed before adding broth and the roasted vegetables. After simmering, the mixture is puréed until smooth. The addition of balsamic vinegar introduces a subtle acidity that balances the naturally sweet, earthy notes of the beets. The soup’s texture is creamy and velvety from blending, with a bright color from the beetroot.
Serving with a dollop of sour cream enriches the mouthfeel and adds a slight tang to complement the soup’s flavor. This soup suits chilly days or when seeking a vegetable-packed, warming starter or light meal.
It can be refrigerated up to 5 days or frozen up to 3 months after fully cooling. Thaw frozen portions overnight and reheat gently to preserve texture and flavor, avoiding boiling. Microwave reheating is possible with care for even warming.
Ingredients
- 2 cups beet peeled and diced
- 1 cup potato peeled and diced, waxy
- 1 cup cauliflower florets
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons extra virgin olive oil divided
- 1 onion finely diced, medium
- 3 cloves garlic minced
- 1 quart vegetable broth or chicken broth
- 1 tablespoon balsamic vinegar
- sour cream for serving
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
- Store soup in an airtight container in the refrigerator for up to 5 days.
- Soup freezes well for up to 3 months; cool fully before freezing.
- To reheat, thaw frozen soup overnight in the fridge and warm gently on the stove or in the microwave, stirring occasionally.
- Avoid boiling soup during reheating to maintain texture and flavor integrity.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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