Bay Leaf Beet Soup

Bay Leaf Beet Soup

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"This is a rich, flavorful, vegetarian soup that hits the spot! Sweet and spicy undertones complement the beets. Great as a meal or as an appetizer."
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1 h 45 m servings 109 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 109 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.
  2. Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.
  3. Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.
  4. Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.


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Wow! This is so good! I used vegetable oil spray instead of the olive oil, and used thyme instead of tarragon. Without the recipe, I would have missed having a wonderful soup! Thanks for sha...

This soup was fantastic; perfect for a cold day. I left out the basil and it had quite a hearty flavor while the soup itself was not too heavy.

I'm completely satisfied with this recipe! It's absolutely delicious and great fun to make. :) Thank you so much for sharing it - I will definitely be making it again!

Very hardy and flavorful! Getting over the mentality that anything pink/red should be sweet is an issue for me, but after the first bite I'm usually ok.

Wonderful; make it for 16, and everyone (who liked beets) loved it.

Love Beet Soup. I always cook my beets cut up in a microwave a lot faster. Just an idea. Some recipes call for a dab of sour cream. I wouldn't use tarragon since i don't like it.

So surprisingly good. I did not have any leeks so I used 1 small shallot instead. Will make this again soon. Thanks for this delicious red beet recipe.

Excellent, easy to make and great results.

I used golden beets, and I peeled and cut them up before roasting them in the oven with a little olive oil. It turned out delicious. This recipe is a very good basis to start from and innovate.

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