This bold soup combines the earthy sweetness of beets with aromatic herbs, creating a silky, blood-red base. Topped with black garlic butter croutons , it’s as hauntingly beautiful as it is delicious—a perfect starter for a spooky Halloween dinner.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsFor the soup
2 tbsp olive oil
1 onion, diced
2 cloves garlic cloves, minced
1 lb beets, peeled and cubed (about 3 medium beets)
2 medium carrots, peeled and diced
2 cups vegetable stock
1 cup water
1 tbsp apple cider vinegar (balances sweetness)
1 tsp thyme leaves (fresh or ½ tsp dried)
1 bay leaf
Salt & black pepper, to taste
½ cup sour cream or Greek yogurt (optional, for swirl garnish)
For the black garlic croutons
½ baguette or rustic bread, cut into cubes
2 tbsp olive oil or butter, melted
4 cloves black garlic, mashed into a paste
½ tsp smoked paprika
Pinch of sea salt
Cook the soup
1
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until softened (5 minutes ).
Add beets, carrots, thyme, and bay leaf. Stir for 2–3 minutes.
Pour in stock, water, and vinegar. Bring to a boil.
Lower heat, cover, and simmer for 30 minutes , until beets are fork-tender.
Blend
2
Remove bay leaf.
Use an immersion blender (or work in batches in a blender) to puree the soup until smooth and velvety.
Season with salt and pepper to taste.
Keep warm on low heat.
Make the croutons
3
Preheat oven to 375°F (190°C) .
In a small bowl, whisk melted butter or olive oil with black garlic paste, smoked paprika, and salt.
Toss bread cubes in the mixture until evenly coated.
Spread on a baking tray and bake for 8–10 minutes , until golden and crisp.
Assemble & serve
4
Ladle beet soup into bowls.
Add a swirl of sour cream or yogurt for contrast (optional).
Scatter a handful of black garlic croutons on top.
Serve hot, with extra croutons on the side.
Serving Suggestions
5
Pair with dark rye bread or pumpkin seed crackers.
Serve in black bowls for a spooky Halloween effect.
Garnish with dill or parsley for a herbal note.
Tips & Variations
6
Roasted version: Roast beets and carrots at 400°F (200°C) for 30–40 minutes before blending for deeper flavor.
Extra spooky: Drizzle beet juice on the bowl edges for a "bloody" effect.
Make-ahead: Soup can be made 2 days in advance and reheated. Croutons keep 2–3 days in an airtight container.
Vegan option: Use olive oil and plant-based yogurt.
Ingredients For the soup
2 tbsp olive oil
1 onion, diced
2 cloves garlic cloves, minced
1 lb beets, peeled and cubed (about 3 medium beets)
2 medium carrots, peeled and diced
2 cups vegetable stock
1 cup water
1 tbsp apple cider vinegar (balances sweetness)
1 tsp thyme leaves (fresh or ½ tsp dried)
1 bay leaf
Salt & black pepper, to taste
½ cup sour cream or Greek yogurt (optional, for swirl garnish)
For the black garlic croutons
½ baguette or rustic bread, cut into cubes
2 tbsp olive oil or butter, melted
4 cloves black garlic, mashed into a paste
½ tsp smoked paprika
Pinch of sea salt
Directions Cook the soup
1
Heat olive oil in a large pot over medium heat.
Add onion and garlic, sauté until softened (5 minutes ).
Add beets, carrots, thyme, and bay leaf. Stir for 2–3 minutes.
Pour in stock, water, and vinegar. Bring to a boil.
Lower heat, cover, and simmer for 30 minutes , until beets are fork-tender.
Blend
2
Remove bay leaf.
Use an immersion blender (or work in batches in a blender) to puree the soup until smooth and velvety.
Season with salt and pepper to taste.
Keep warm on low heat.
Make the croutons
3
Preheat oven to 375°F (190°C) .
In a small bowl, whisk melted butter or olive oil with black garlic paste, smoked paprika, and salt.
Toss bread cubes in the mixture until evenly coated.
Spread on a baking tray and bake for 8–10 minutes , until golden and crisp.
Assemble & serve
4
Ladle beet soup into bowls.
Add a swirl of sour cream or yogurt for contrast (optional).
Scatter a handful of black garlic croutons on top.
Serve hot, with extra croutons on the side.
Serving Suggestions
5
Pair with dark rye bread or pumpkin seed crackers.
Serve in black bowls for a spooky Halloween effect.
Garnish with dill or parsley for a herbal note.
Tips & Variations
6
Roasted version: Roast beets and carrots at 400°F (200°C) for 30–40 minutes before blending for deeper flavor.
Extra spooky: Drizzle beet juice on the bowl edges for a "bloody" effect.
Make-ahead: Soup can be made 2 days in advance and reheated. Croutons keep 2–3 days in an airtight container.
Vegan option: Use olive oil and plant-based yogurt.
Bloody Beet Soup with Black Garlic Croutons
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