Roasted Beet Soup recipe from Macheesmo

Roasted Beet Soup

Just a moment please...

Serves 4.
Prep Time
Total Time

This is a simple and healthy winter soup recipe. It only has a few ingredients but the flavors from the roasted beets are delicious!


3 large beets, roasted and cubed
1/2 head garlic, roasted
3 tablespoons olive oil
1 large leek, sliced thinly
1 teaspoon fresh thyme
1 quart vegetable stock
1 bay leaf (opt.)
2 tablespoons fresh lemon juice
Salt and pepper
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1) Slice off root tip and stem tip of three large beets and roast them in a 400 degree oven until they are tender, about an hour.

2) Slice the top off of half a head of garlic, exposing the cloves. Wrap in foil, drizzle with a bit of olive oil and a pinch of salt. Roast for 30 minutes at 400 degrees.

3) Once beets are roasted, let them cool and then peel and cube them.

4) In a large pot, add a few tablespoons of olive oil and the sliced leek. Let cook until soft over medium heat, just a few minutes.

5) Add cubed beets and roasted garlic along with thyme and bay leaf. Add stock and bring to a simmer. Cover and simmer for 5-10 minutes.

6) Discard bay leaf and blend with a blender.

7) Add lemon juice and season with salt and pepper. Serve with lots of crusty bread.

Adapted from a Whole Living recipe.