Roasted beet soup is beautiful and inviting with its gorgeously vibrant red colour. It’s naturally sweet with a little tang from lemon and dill. A perfectly creamy, and absolutely delicious and satisfying dish.
This recipe was originally published in August 2018. It has been updated for content and photos.
Cooking with beets is incredibly fun and such a satisfying way to appease the eyes. After all, we do eat with our eyes first!
Just like my beet hummus and beet pancakes, this roasted beet soup is wonderfully vibrant and beautiful!
Why you’ll love this roasted beet soup
- It’s worth mentioning again, that it’s absolutely GORGEOUS!
- Creamy, velvety texture that’s truly satisfying. All without cream or dairy.
- Low in fat and calories. Perfect for watching the waistline, without sacrificing on flavour.
- Great for chilly days, when battling a cold, or makes a great holiday starter!
- Can be made in advance and reheated when ready to enjoy.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients.
How to roast the beets
Rinse or scrub your beets and then slice off the top and bottom stems. If your beets are large, slice them in half. Otherwise, you may leave them whole. Either way, no need to peel them. (photo 1)
Use a baking tray and make pockets out of foil to place your beets inside. Fold up the sides of the foil pockets to prevent the beet juices from flowing as they’re being roasted. (photo 2)
Sprinkle the beets with salt and then roast them for anywhere between 25-60 minutes, until fork tender. (photo 3)
Roast time will vary depending on a few factors:
- Beet size, smaller beets cook faster.
- The freshness of your beets. Fresher beets cook faster than older ones.
- If you have other things in your oven and whether or not you’re using convection. Convection roast will cook faster.
Once the beets are roasted, remove from the oven and set aside to cool slightly. When they’re cool enough to handle, peel the skins using a paring knife, or your fingers. The peel will come off easily.
TIP: Use gloves to prevent your fingers from getting red.
How to make your soup
While the beets are roasting, prepare the remaining ingredients.
Dice your onion, carrot and celery. (photo 4)
Then melt the butter (if using) and sauté the veggies in a pan, until softened, about 5-7 minutes. (photos 5-6)
Peel the roasted beets, once cool enough to handle and add them to your blender, along with ALL remaining ingredients. (photos 7-8)
Blend until completely smooth. (photo 9)
Serve your roasted beet soup with some dairy free cashew cream and a little extra fresh dill, if desired.
Or kick it up a notch with some chili flakes to balance the natural sweetness from the beets.
How long does it keep?
Your roasted beet soup will keep refrigerated for up to 4 days. Just reheat on stove top. Or use your blender if you have a powerful one, like a Vitamix.
To freeze, make sure to completely cool the soup first. Then store in a freezer safe, air tight container and keep frozen for up to 3 months.
Expert Tips
To save time, you may roast and peel your beets 1-2 days in advance. Then when you want to make your soup, all you have to do is sauté your other veggies and blend.
Leave the peel on your beets when roasting. They’re much easier to peel after being roasted. (If preferred, wear gloves to peel them, to avoid getting your fingers red.)
For oil free, simply omit the butter and sauté in water or broth instead.
More delicious soup recipes
- Spiced Sweet Potato Soup
- Healthy Broccoli Potato Soup
- Vegan Mushroom Soup (Veloute)
- Vegetable Barley Soup with Beans
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- 1.5 pounds beets approx. 8-10 small beets or 4-5 large
- 1 tablespoon vegan butter omit and sauté in water or broth for oil free
- 1 yellow onion diced
- 1 large carrot peeled & diced
- 1 celery rib diced
- 2.5 cups low sodium vegetable broth
- 3 tablespoons fresh dill or 2 teaspoons dry dill weed
- ½ teaspoon sea salt
- 3 tablespoons lemon juice approx. 1 medium lemon
Optional Garnishes
- cashew cream
- more fresh dill
Instructions
- Preheat the oven to 425 degrees F convection roast. If you don't have a convection oven or a roast function, just use 425 degrees F bake.
- Scrub/wash your beets and slice off the ends. If your beets are large, cut them in half for faster cooking, otherwise, leave them whole. Using foil, make little pockets to place your beets inside, and place the pockets on a baking tray. Fold up the sides of the foil to prevent the red beet dye from spreading and making a mess. (Refer to process photos above, if needed.) Sprinkle the beets with salt and bake until fork tender, which will take anywhere from 30-60 minutes depending on how fresh (fresher beets cook faster) and how large your beets are.
- While the beets are roasting, prepare the remaining ingredients. Melt the butter (if using) in a pan and then add the chopped onion, carrot and celery. Sauté until softened, about 5-7 minutes. Then set aside.
- Remove the beets from the oven and let cool slightly, just enough to handle. Then peel the beets (the skin will remove easily once roasted) and place them in a blender. Add the sautéed veggies, and ALL remaining ingredients to your blender and process until smooth. Work in batches, if needed.
- Serve with cashew cream and more fresh dill if desired. Enjoy!
Leave a Comment & Rating