"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." — kprzy
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diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 1/2 cups
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.
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.
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.
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!
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.
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.
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 :)
Excellent and hearty soup. It is a great starting point for all sorts of adjustments.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Beet and Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 166
** Calories from Fat: 80
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