Beet Soup Recipe

This Beet Soup Recipe is easy to make, looks beautiful, and tastes great! It features hearty root vegetables that are packed with nutrients and flavor to make a healthy and comforting meal that you’ll love.

Soup is always a go-to in my home during the cold months because of how easy and versatile it is. And with the right ingredients, I can make a soup that is full of healthy benefits, like this delicious Beet Soup Recipe or my creamy Carrot and Parsnip Soup. If I want something a little heartier, I’ll opt for a flavorful Sweet Potato Chili or easy Slow Cooker Beet Chili. I could happily eat a different soup every day and never get bored!

If you have extra beets, I recommend this Autumn Beet Orange Salad as a light, healthy side or you can whip up this Gluten-Free Chocolate Beet Cake for dessert!

 

This beet soup recipe uses minimal ingredients, and what makes it so delicious are the veggies themselves. If you love sweet potatoes and beets like me, you will fall in love with this recipe. I’ve been making this recipe every winter and me and my family love it SO MUCH!

If you’re not a big fan of beets, this beef soup might just change your mind! Trust me! The natural sweetness and earthiness of the veggies are perfectly balanced, and the texture is so rich and creamy. You’ll be making this soup as much as you can this winter!

How To Make Beet Soup

Ingredients

• Olive oil — I like extra-virgin olive oil, but you can also use avocado or grapeseed oil.
• Onion — White and yellow onions both work well in this recipe.
• Garlic — Feel free to use fresh garlic or a jar of minced garlic.
• Seasonings — I’ve kept the seasonings simple, with just salt and pepper to taste.
• Vegetables — A hearty combination of root vegetables with beets, sweet potatoes, and parsnips.
• Vegetable broth — Use your favorite store-bought vegetable broth or try my easy homemade vegetable broth. But if you only have beef broth or chicken broth to make this recipe, go ahead and use them.
• Parsley — A little fresh parsley adds a really nice brightness to the overall flavor. Or you can use fresh dill as well.
• Sour cream or yogurt — I like to finish the soup with a drizzle of full-fat plain yogurt or sour cream.

Instructions

Sauté the aromatics and prep the soup:

• Add a drizzle of olive oil to a large pot over high heat. Once the pot and oil are hot, turn the heat down to medium, add the onions, and cook until they’ve browned.
• Stir in the garlic, salt, and black pepper to taste and cook for an additional minute.
• Then, add the beets, sweet potatoes, and parsnips, along with 4 cups of vegetable broth.

Simmer and blend the soup:

• Bring the vegetables to a boil and then reduce the heat to low.
• Cover the pot and let it simmer for 25-30 minutes or until the vegetables are fork tender.
• Using a hand immersion blender, purée the soup until it is creamy. You can also use a ladle to transfer the soup to a high-powered blender and blend it for about one minute.

Garnish and serve:

• At this point, I like to taste the soup and add any extra seasonings, if necessary.
• Serve the beet soup in a bowls and top with a dollop of sour cream or yogurt and fresh parsley. You can also squeeze a little bit of lemon juice on top.

How To Store Leftovers

• To Store: Allow the leftover beet soup to cool and store it in an airtight container in the refrigerator for up to 5 days. To prevent staining, I recommend using a glass container for storage.
• To Freeze: Store the soup in a freezer-safe container and freeze for up to 3 months. Remember to leave extra space for the liquid to expand. I don’t recommend using glass in the freezer, so instead, I’ll line a freezer-safe container with a sheet of plastic wrap to keep it from staining.  
• To Reheat: I like to reheat leftover soup low and slow on the stovetop until it’s heated through. You can also easily reheat it in the microwave.  

What To Serve with Beet Soup

• Fresh bread: My favorite way to enjoy this soup is with warm garlic bread or easy low-carb dinner rolls. The combination is so classic and comforting!
• Savory crackers: These savory low-carb almond flour crackers pair so well with the rich, earthy flavors in this beet soup recipe.
• Hearty greens: Beet soup is loaded with nutrients, so I like to pair it with something equally healthy and delicious, like warm wilted greens or this roasted sweet potato kale salad.
• Root vegetables: To complement the seasonal veggies in the soup, I’ll make a batch of roasted root vegetables with thyme as a healthy side with tons of flavor.

Recipe Variations

• Herb-infused: Add hearty herbs like rosemary or thyme to the soup for a bright, earthy flavor. Be sure to remove the stems before blending the soup.
• Roasted garlic: If you love garlic as much as I do, feel free to throw some in! I like to roast a head of garlic while the soup cooks and then add it to the blender with the rest of the ingredients.
• Add depth: Beets and sweet potatoes are both hearty vegetables that pair well with warm spices such as cumin, smoked paprika, or cinnamon. Add a pinch or two for more depth of flavor.
• Toppings: I like to garnish beet soup with a drizzle of yogurt and fresh parsley. You could also add pumpkin seeds, fresh mint, croutons, or a drizzle of olive oil.

Recommended Tools

• Large pot: I recommend a large Dutch oven or stock pot to simmer the soup.
• Ladle: A large ladle is helpful for transferring and serving the soup.
• Blender: I like to use a high-powered blender to purée the soup, but you can also use a hand immersion blender.

Frequently Asked Questions

Watch Beet Soup Web Stories.

Want more soup recipes? Here are 30 Healthy Soup Recipes, Chicken Noodles Soup and my Sweet Potato Chicken Soup Recipe.

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