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Horizontal image of multiple bowls filled with a bright magenta puree with sour cream swirls and parsley garnish next to bread and more parsley.

Creamy Roasted Red Beet Soup

  • Author: Shanna Mallon
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


Sweet and earthy, our creamy roasted red beet soup relies on a few tricks to achieve the ultimate velvety texture.


  • 3 tablespoons unsalted butter, cubed
  • 1 large shallot, chopped (about 1/2 cup)
  • 1 large clove garlic, chopped
  • 1/2 teaspoon kosher salt, divided
  • 2 large roasted beets, peeled and chopped (about 3 cups)
  • 1 quart chicken or vegetable stock
  • 1/2 cup half-and-half
  • 1/4 teaspoon freshly cracked black pepper, plus more to taste
  • Sour cream or creme fraiche, for topping (optional)
  • Fresh parsley, for topping (optional)


  1. In a large pot, melt the butter over medium heat. Add the shallot and 1/2 teaspoon salt and saute while stirring frequently until lightly golden, about 5 minutes. Add the garlic and continue stirring frequently just until the garlic is fragrant, about 30 seconds.
  2. Add the beets and pour the stock into the pot. Bring the mixture to a boil over high heat, then immediately lower the heat to a gentle simmer. Continue simmering for 15 minutes, stirring occasionally.
  3. Working in batches, carefully ladle the contents into a high-speed blender, only filling it no more than halfway full. Place the lid on the blender and puree the mixture until completely smooth. Pour the pureed mixture into a large, clean bowl and repeat with the remaining mixture.
  4. Pour the pureed soup through a fine-mesh strainer over the same pot you initially cooked the mixture in. Dispose of any solids remaining in the strainer.
  5. Return the pot to the stovetop, whisk in the half-in-half, and bring to a gentle simmer over medium heat. Continue cooking, stirring occasionally, for 10 minutes, or until the soup has thickened just slightly. If you prefer a thinner soup add more stock or water. For a thicker soup, continue cooking in 10-minute increments.
  6. Stir in the remaining 1/2 teaspoon salt and the black pepper, adjusting the seasonings to taste. Divide the soup among four bowls, and garnish with small dollops of sour cream or creme fraiche and chopped parsley. Serve and enjoy while hot.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Vegetable
  • Method: Stovetop
  • Cuisine: Soup

Keywords: beet, soup, roasted, creamy