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.
Expert Tips
- I recommend wearing gloves when peeling the beets to prevent them from staining your hands.
- Use a cutting board with a lip to keep the beet juice from getting on your countertop.
- I prefer to use low-sodium vegetable broth and salt to taste.
- Cut the vegetables as evenly as possible so they’ll all finish cooking at the same time.
- Beets and sweet potatoes can be thick, so if needed, I’ll add a splash of vegetable broth while it blends to help the consistency.
- For more flavor, add 2 bay leaves in the pot to cook the vegetables.
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
When shopping for beets, I look for smooth, uniform skin and a deep red or purple color. I also like to get beets that are similar in size with bright green leaves. Avoid beets with soft spots, discoloration, wrinkled skin, or wilted leaves, as they may be bruised or old.
I like to use fresh beets for this recipe, but if they’re hard to find in your area, pre-packaged beets will also work. I prefer vacuum-packaged beets to canned or jarred beets because they don’t have added preservatives, brine, or excess water. Just note that pre-packaged beets may be softer than fresh beets, so you’ll want to adjust the cooking time accordingly.
Beet soup can be a bit thick, but it’s easy to adjust the consistency if you need to. If it’s too thick, I’ll add a splash of vegetable broth to thin it out. If it’s on the thin side, I’ll let it simmer with the lid off to reduce and thicken up.
Watch Beet Soup Web Stories.
Beet Soup Recipe
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Ingredients
- 1 tbsp extra-virgin olive oil
- 1 cup onion peeled and chopped
- 3 garlic cloves minced
- Salt and pepper
- 2 cups beets peeled and chopped
- 1.5 cups sweet potatoes peeled and chopped
- 1 cup parsnip peeled and chopped
- 4 cups vegetable broth or more for desired texture
- parsley chopped
- full-fat plain yogurt or sour cream for serving
Instructions
- In a large pot over high heat, add olive oil. When the pot and the oil are hot, turn the heat down to medium and add the onions. Cook until browned.
- Add garlic, salt and black pepper. Cook for one more minute.
- Add the beets, sweet potatoes, and parsnip along with 4 cups of vegetable broth.
- Bring it to a boil and then reduce the heat to low, cover the pot and simmer for 25-30 minutes or until the vegetables are soft.
- Using a hand Immersion blender, puree the soup. You can also use a ladle to transfer the soup to a high-powered blender and blend the soup for one minute or until creamy.
- Taste and add any extra seasonings, if necessary. Serve topped with sour cream or yogurt and fresh parsley.
Tips
- Wear gloves when peeling the beets to keep them from staining your hands.
- A cutting board with a lip will keep the beet juice contained.
- Use a low-sodium vegetable broth and salt to taste.
- Cut the vegetables as evenly as possible so they’ll all finish cooking at the same time.
- If the soup is too thick, add some veggie broth as it blends to get a creamy texture.
- To store: Store leftover soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Want more soup recipes? Here are 30 Healthy Soup Recipes, Chicken Noodles Soup and my Sweet Potato Chicken Soup Recipe.
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Pri says
It looks delicious!
I am excited to try it!
Olivia says
I am sure you will love it 😉
Natalie @ Tastes Lovely says
Just look at that gorgeous color! I kind of want a lipgloss in that shade, haha! I bet this tastes amazing. Can’t wait to give your recipe a try : )
Olivia says
Thanks Natalie! You are so kind. I am sure you will love this soup 😉
Allison @ Clean Wellness says
I love a blog that’s heavy on the vegetables!!! This looks fantastic. I make soup a few times a week because I just can’t get enough. I’ve never tried the “beets and sweets” combo before but I need to! Yum! It looks so earthy and vibrant.
Olivia says
Thanks so much Allison! I’m so glad you stopped by. 🙂 I make soups few times a week as well. You will love this “beets and sweet potato” combo. I promise you 😉 Have a great weekend!
Cindy @ Pick Fresh Foods says
Wow, this is a beautiful color! I also love that it comes from natural foods 😀 I definitely need to add more beets into my diet.
Olivia says
Thanks for stopping by, Cindy. You definitely should… Beets are so flavourful and full of nutrients 😉
Isadora @ she likes food says
I love that you combined sweet potatoes and beets together! It sounds like such a great combination and I”m guessing it tastes amazing! I love that you used so many vegetables, it sounds so healthy, not to mention the pretty color 🙂
Olivia says
I love this combination Isadora. I always make this soup, even when it is summer because I can’t get enough of it. It tastes really good. Thank you so much for stopping by 😉
Adam says
I want to try it just because of the color. Looks awesome!
Olivia says
Thanks, Adam!
M.A. says
Why I love the net: I can type beets and sweet potatoes into the search box and find something wonderful for dinner! This recipe is definitely a keeper. Also, I’m curious, has anybody tried it with curry powder instead of paprika?
Olivia says
Awesome. So happy you liked it. I’ve tried it with paprika and it’s really good 😉
Qara says
Had to modify it a bit cause apparently we used all our veggie broth but it turned out delicious, beautiful red and just a little sweet! Bon appétit!
Olivia says
That’s so nice!