Roasted Beet Soup

This roasted beet soup is a vibrant and earthy masterpiece, boasting a deep ruby color and a velvety, creamy finish. Perfect as a sophisticated appetizer or a comforting light meal, it brings together the natural sweetness of roasted root vegetables with aromatic herbs for a truly soul-warming experience.

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By roasting the beets in their skins before blending, you unlock a caramelized sweetness that simply cannot be achieved by boiling. Combined with savory vegetable broth and a touch of fresh thyme, this soup is as delicious as it is beautiful.

Ingredients

• Vegetables: 4 medium beets (trimmed and scrubbed), 1 medium yellow onion (diced), 2 medium carrots (peeled and diced), 2 cloves garlic (minced)
• Liquids: 4 cups vegetable broth, 1 tablespoon olive oil
• Dairy: 1/2 cup heavy cream (or coconut cream for vegan option)
• Seasonings: 1 teaspoon salt (plus more to taste), 1/2 teaspoon freshly ground black pepper, 1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Instructions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Wrap the beets individually in foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and chop.

Step 3

In a large pot, heat olive oil over medium heat. Add onion and carrots; sauté for 5 minutes until softened. Add garlic and cook for 1 minute more.

Step 4

Add the chopped roasted beets, thyme, salt, and pepper. Stir to combine.

Step 5

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6

Remove from heat. Use an immersion blender (or work in batches with a countertop blender) to purée the soup until smooth.

Step 7

Stir in the heavy cream and lemon juice. Adjust seasoning with additional salt and pepper if needed.

Step 8

Serve hot, garnished with a swirl of cream and fresh thyme if desired.

Zusatztipps für die Zubereitung

To ensure a perfectly smooth texture, use a high-powered countertop blender if an immersion blender isn't available. Remember to handle roasted beets with care, as their juice can easily stain hands and cutting boards; wearing gloves or peeling them under cool running water can help.

Varianten und Anpassungen

For a completely vegan version, substitute the heavy cream with full-fat coconut cream or a plant-based soy alternative. You can also add extra texture by garnishing with crumbled goat cheese, chopped chives, or toasted pumpkin seeds just before serving.

Serviervorschläge

This soup pairs beautifully with a slice of warm, crusty sourdough bread or rye bread. For a complete dining experience, serve it alongside a crisp, chilled white wine to balance the earthy depth of the beets.

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Enjoy the comforting warmth of this Roasted Beet Soup, a dish that proves simple ingredients can be transformed into something truly extraordinary through the art of roasting and blending.

Recipe FAQs

→ Can I use pre-cooked beets instead of roasting them?

Yes, you can use pre-cooked or canned beets to save time. However, roasting brings out a deeper, sweeter, more complex flavor that enhances the overall taste of the soup.

→ How do I make this soup vegan?

Simply substitute the heavy cream with coconut cream or your favorite plant-based cream alternative. The soup will maintain its creamy texture and rich flavor.

→ Can I prepare this soup in advance?

Absolutely. This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.

→ What can I serve with roasted beet soup?

This soup pairs wonderfully with crusty artisan bread, a fresh green salad, or a grilled cheese sandwich. For wine pairing, try a crisp white wine or light rosé.

→ How can I prevent beet stains on my hands?

Wear disposable gloves when peeling and chopping roasted beets. If staining occurs, rub your hands with lemon juice or vinegar to help remove the color.

→ Can I add other vegetables to this soup?

Yes, you can incorporate parsnips, sweet potatoes, or celery for additional depth. Just adjust cooking times accordingly to ensure all vegetables are tender before blending.