Best Creamy Roasted Beet Soup Recipes

ROASTED BEET AND POTATO SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
• Roast in the preheated oven until tender, about 1 hour; allow to cool.
• Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
• Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

CREAMY ROASTED BEET SOUP

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Whisk together 4 tbsp olive oil, lemon juice, lemon zest, date syrup/agave, salt, berbere, cinnamon, and ginger and divide the mixture to use half on roasted vegetables and the other half in the soup.
• Add carrots and beets to the baking sheet, drizzle with half of the oil and spice mixture and toss to coat evenly. Roast for 20-25 minutes until softened. If any are not cooked all the way through, they will finish cooking in soup pot.
• While the veggies are roasting, heat 2 tbsp of olive oil in a large stock pot over medium heat. Add the onion and cook, stirring a few times, for 5-6 minutes. Then add the garlic and cook for 2-3 minutes.
• Add the chopped potatoes to the onion and garlic mixture with the other half of the oil blend, stir potato onion mixture well to coat. Cook, stirring a few times for 6-7 minutes.
• Add the roasted carrots and beets to the pot with the vegetable broth. Bring the soup to a boil, reduce to a simmer, and cook until potatoes are fork-tender.
• Add the creamer to the pot and stir well to combine. Let the soup cool a bit, and then puree with an immersion blender or regular blender.
• Serve topped with a drizzle of dairy free creamer, yogurt or olive oil, chopped fresh herbs of choice, pomegranate seeds, and a sprinkle of salt and pepper. You could also serve the soup with rice or quinoa and top with a protein of your choice, such as crispy tofu or crispy chickpeas.

CREAMY BEET SOUP

Steps:

• Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
• Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tbsp of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
• Preheat a large soup pot over medium heat. Add 2 tbsp olive oil and once heated, add in onions and sauté for 5-6 minutes.
• Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
• Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
• Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
• Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
• Serve hot topped with a drizzle of olive oil, fresh dill and bread.