Roasted beet soup turns earthy beets into a smooth, jewel-toned bowl with a naturally sweet and savory flavor.
Crumbled feta adds a salty contrast, while fresh dill keeps the finish bright. Serve it warm or chilled.
Prep: 15 min · Cook: 1 hr 12 min · Total: 1 hr 27 min
Cuisine: American · Course: Soup
Roasted Beet Soup Recipe Card
Ingredients
Instructions
- Heat the oven to 350°F (180°C). Place the whole beets in a baking dish, drizzle with olive oil, and turn to coat.
- Roast for about 1 hour, until a fork slides easily into the centers. Let the beets cool enough to handle, then peel and chop them coarsely.
- Melt the butter in a large saucepan over medium heat. Add the onion and cook for about 2 minutes, until translucent.
- Stir in the chopped beets and broth. Bring to a simmer, reduce the heat to low, and cook uncovered for 10 minutes.
- Blend until smooth with an immersion blender, or carefully purée in batches. Season with salt and pepper. Serve warm, or chill for 2 to 8 hours, then finish with feta and dill.
Tips for the Smoothest Beet Soup
- Roast the beets until completely tender; firm centers will keep the purée from becoming silky.
- Wear kitchen gloves when peeling red beets to prevent stained hands.
- Blend in batches if using a countertop blender, and vent the lid carefully for hot steam.
- Add a little extra broth if the soup becomes too thick after chilling.
Substitutions and Variations
Use vegetable broth for a vegetarian soup. Goat cheese can replace feta, and chives or parsley can stand in for dill. For a dairy-free version, omit the cheese and garnish with toasted walnuts or pumpkin seeds.
Storage and Reheating
Refrigerate in a covered container for up to 4 days. Serve cold, at room temperature, or reheat gently on the stovetop. Freeze without the feta garnish for up to 3 months.
Frequently Asked Questions
Do I need to peel beets before roasting?
No. Roast them with the skin on, cool slightly, and the peel should rub away easily.
Can I use golden beets?
Yes. Golden beets create a milder, golden-colored soup and work with the same method.
How can I avoid a grainy soup?
Cook the beets until very soft, blend thoroughly, and pass the soup through a fine-mesh strainer for an extra-smooth finish.
Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.
Featured image: AI-generated food photography.