4.5 from 165 votes
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.
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
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
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.
Cup of Yum
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
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
% 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.