Roasted Beet Soup (Printable)

Earthy roasted beets blended with cream, thyme, and aromatic vegetables for a vibrant, velvety bowl of comfort.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 tablespoon olive oil

→ Dairy

07 - 1/2 cup heavy cream

→ Seasonings

08 - 1 teaspoon salt, plus more to taste
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon fresh thyme leaves

# Directions:

01 - Preheat the oven to 400°F.
02 - Wrap beets individually in foil and place on a baking sheet. Roast for 40-45 minutes until tender when pierced with a fork. Cool slightly, then peel and chop.
03 - Heat olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add chopped roasted beets, thyme, salt, and pepper to the pot. Stir to combine.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Use an immersion blender to purée the soup until smooth.
07 - Stir in heavy cream and lemon juice. Adjust seasoning with additional salt and pepper as needed.
08 - Serve hot, garnished with a swirl of cream and fresh thyme if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the actual hands-on time is shockingly short.
  • Your friends will assume you're fancy, when really you just wrapped some vegetables in foil and let the oven do the thinking.
02 -
  • Don't skip the roasting step thinking you can save time with raw beets—boiling makes them taste like dirt water in the best way to learn this the hard way.
  • Add the lemon juice at the very end; adding it too early can throw off the soup's balance and make it taste sour instead of bright.
03 -
  • Use beets that are roughly the same size so they roast evenly without some turning to mush while others stay firm.
  • If your soup breaks or looks separated after blending, whisk in a splash of cold broth to bring it back together.
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