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Roasted Beetroot Soup

Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Silky roasted beetroot soup with garlic, herbs, and a touch of cream. This vibrant, naturally pink soup is an elegant and comforting starter perfect for Valentine’s Day or special occasions.

Roasted Beetroot Soup

 1 ¼ lbs raw beetroots, peeled and cut into wedges
 1 onion, chopped
 2 cloves garlic, whole
 2 tbsp olive oil
 Salt and freshly ground black pepper
 3 cups vegetable stock
 1 tsp red wine vinegar or balsamic vinegar
 ½ cup heavy cream or crème fraîche
Optional Garnish
 Crème fraîche or yogurt swirl
 Fresh dill or chives
 Roasted beet chips
 Toasted seeds or walnuts
Roast the Beetroots
1

Preheat oven to 200°C / 400°F.

Place beetroot wedges, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper.

Roast for 35 minutes, turning once, until tender and lightly caramelized.

Simmer the Soup
2

Transfer roasted vegetables to a saucepan. Add vegetable stock and bring to a gentle simmer.

Cook for 10–15 minutes to allow flavors to meld.

Blend Until Smooth
3

Remove garlic skins if desired. Blend the soup until silky smooth using an immersion blender or countertop blender.

Stir in vinegar and cream. Adjust seasoning.

Serve
4

Ladle into warm bowls. Garnish with a swirl of cream and fresh herbs.

Serve hot.

Pairing Suggestions
5

Wine

  • Pinot Noir

  • Dry Rosé

  • Grüner Veltliner

Cocktails

  • Beet Gin Fizz

  • Aperol Spritz

Sides

  • Goat cheese crostini

  • Rye bread or sourdough

  • Light arugula salad

Tips & Notes
6

  • Roasting is key for deep, sweet beet flavor

  • Leave garlic whole to avoid bitterness

  • Add vinegar gradually to balance sweetness

  • Goat cheese crumble makes an excellent garnish

  • Naturally pink — perfect for Valentine’s Day menus

Nutrition Facts

4 servings

Serving size