Roasted Beet and Potato Soup Recipe -
Roasted Beet and Potato Soup Recipe

Roasted Beet and Potato Soup

Recipe by  

"I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 50 mins

    2 hrs 10 mins


  1. 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.
  2. Roast in the preheated oven until tender, about 1 hour; allow to cool.
  3. 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.
  4. 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.
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  • Cook's Note
  • This also works with buttermilk in place of whole milk, or you could substitute skim if you wanted to cut the fat.

Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2011

Mmmmm!!!! This beautiful megenta color soup is so tasty and delicious!!!! I modified it a bit - I skipped the roasting part (and skipped peeling the red skinned potatoes) and just sauted all the chopped vegetables in a large soup pot. I omitted the thyme - (i dont like it) and instead, after i pureed the soup i added freshly chopped dill. I used soy milk instead of milk. i was a but skeptical about the milk and lemon juice, so i tried the soup before i added those ingredients, then added them and it really balanced the sweetness of the beets. I am glad i added them.

Most Helpful Critical Review
Dec 09, 2011

A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it.

Aug 22, 2011

The soup was really tasty and beautiful color, but I think I would add more beets and potatoes to that amount of stock just to thicken it up.

Oct 14, 2011

Really delicious! This didn't taste heavily of beets to me, but nice, balanced, creamy and lightly sweet. I added 4 cloves of garlic instead of one, and used 1/2 cup of half-and-half instead of 1 1/2 of whole milk to keep the soup thicker but still creamy. Delicious and cheap. I will make this again!

Sep 04, 2011

this recipe is fantastic and beautiful to boot. the vegetable mixture actually ended up cooking down quite a bit for me, so the texture and thickness ended up perfect; no modifications necessary.

Aug 13, 2011

Very tasty! I altered the recipe slightly- no thyme and instead used chives and parmesan cheese as garnish- and didn't really follow the quantities so it was thicker than expected but still so delicious! The addition of milk and lemon juice definitely made a huge difference.

Jan 01, 2013

Have to say, I hate it when someone rates the recipe after altering it but here I go (was trying to use up leftover misc things in my fridge from Christmas). First off, I used an acorn squash in add'n to the potato and beets (roasted as directed). I used leeks instead of the onion. For the chick broth, I used 1 cup chick broth (all that I had left), 2 cups vegetable broth and 1 cup white wine (btw-"Better than Bouillon" is awesome). For the milk, I used 1 cup hvy cream and 1/2 cup 1% milk (what I had on hand). This was EXCELLENT but rich. Will make again :)

Oct 06, 2011

Excellent and hearty soup. It is a great starting point for all sorts of adjustments.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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