Get ready to fall in love with the sweet and earthy flavor of beets! This root vegetable is often overlooked, but it’s a game-changer when it comes to creating delicious and nutritious soups. In this article, we’ll explore 18 creative and creamy beet soup recipes that will take your taste buds on a thrilling adventure. From classic combinations like sour cream and roasted garlic to unexpected twists like coconut milk and turmeric, there’s something for everyone in this collection of mouth-watering soups.
Whether you’re a fan of spicy soups or prefer milder flavors, these recipes will guide you through the process of transforming humble beets into a culinary masterpiece. So, grab your blender and get cozy – it’s time to dive into the world of creamy beet soup!
Classic Creamy Beetroot Soup with Sour Cream
This rich and creamy soup is a perfect blend of sweet and savory flavors, featuring the earthy sweetness of beetroot. A comforting and delicious meal for any occasion.
Ingredients:
– 2 large beetroot, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 2 tablespoons sour cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped beetroot and broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the beetroot is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender or food processor.
4. Stir in the heavy cream and sour cream. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 40-50 minutes
Roasted Beet and Garlic Soup with Fresh Dill
Warm up on a chilly day with this vibrant and flavorful soup, featuring roasted beets and garlic infused with the brightness of fresh dill. This recipe is perfect for a cozy dinner or as a starter for a special occasion.
Ingredients:
– 2 large beets
– 3 cloves of garlic, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh dill leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Sauté chopped onion and garlic in olive oil until softened.
4. Peel the roasted beets and add them to a blender with sautéed onion and garlic, vegetable broth, and heavy cream (if using).
5. Blend until smooth, then season with salt and pepper to taste.
6. Serve warm, garnished with fresh dill leaves.
Cooking Time: 1 hour 15 minutes
Spicy Beet and Coconut Milk Soup
This vibrant soup combines the natural sweetness of beets with the creamy richness of coconut milk, all wrapped up in a spicy package. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 large beets
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Sauté onion and garlic in olive oil until softened.
4. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Blend roasted beets with broth and coconut milk until smooth.
6. Combine with sautéed onion mixture and season to taste.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: Approximately 1 hour
Borscht with Beef and Cabbage
This classic Ukrainian recipe combines tender beef, crunchy cabbage, and sweet beets in a rich, flavorful broth. Perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb beef brisket or chuck, cut into bite-sized pieces
– 2 medium beets, peeled and grated
– 1 medium head of cabbage, shredded
– 2 carrots, peeled and sliced
– 2 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the beef in a little oil until browned, about 5 minutes.
2. Add the grated beets, shredded cabbage, sliced carrots, and minced garlic. Cook until the vegetables are tender, about 10-12 minutes.
3. Pour in the beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beef is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 45-50 minutes
Golden Beet and Turmeric Soup
Experience the vibrant flavors of India with this nourishing soup, featuring golden beets and the warm, earthy tones of turmeric.
Ingredients:
– 2 large golden beets, peeled and chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the chopped beets, cumin, coriander, and turmeric. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beets are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Cold Beet and Yogurt Soup (Chlodnik)
A refreshing and healthy soup perfect for hot summer days, this traditional Eastern European recipe combines the sweetness of beets with the tanginess of yogurt.
Ingredients:
– 2 large beets
– 1 cup plain Greek yogurt
– 1/2 cup chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup cold water
Instructions:
1. Roast the beets in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until they are tender when pierced with a fork.
2. Let the beets cool, then peel and grate them.
3. In a large bowl, combine the grated beets, yogurt, dill, lemon juice, salt, and pepper. Mix well to combine.
4. Add the cold water and mix again to achieve the desired consistency.
5. Chill the soup in the refrigerator for at least 30 minutes before serving.
Cooking Time: 1 hour (roasting time) + chilling time
Beet and Apple Soup with Ginger
This sweet and earthy soup combines the natural sweetness of beets and apples with the spicy warmth of ginger, creating a deliciously balanced flavor profile.
Ingredients:
– 2 large beets, peeled and chopped
– 1 large apple, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped beets, apple, garlic, and ginger. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Vegan Beet and Lentil Soup
Warm up with this comforting and nutritious vegan soup that combines the sweetness of beets with the earthiness of lentils. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 2 medium beets, peeled and chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, beets, lentils, broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth. Taste and adjust seasoning as needed.
Cooking Time: 35-45 minutes
Serve: Hot, garnished with chopped fresh herbs or crusty bread for dipping.
Beet and Goat Cheese Soup
This vibrant soup combines the earthy sweetness of beets with the tanginess of goat cheese, making it a perfect blend of flavors for a chilly evening. With its deep red color, this soup is sure to impress your guests.
Ingredients:
• 2 large beets
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup goat cheese crumbles
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Peel roasted beets and add to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer soup to a blender; puree until smooth.
6. Stir in goat cheese crumbles until melted and well combined.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 1 hour 15 minutes
Smoky Beet and Tomato Soup
Smoky Beet and Tomato Soup Recipe
This hearty soup combines the natural sweetness of beets with the tanginess of tomatoes, all smothered in a rich, smoky flavor. Perfect for a cozy night in or as a comforting side dish.
Ingredients:
– 2 large beets
– 1 can (14.5 oz) diced tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 425°F.
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the roasted beets and chop into small pieces.
4. In a large pot, sauté chopped onion and minced garlic over medium heat until softened.
5. Add diced tomatoes, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
6. Add roasted beets, vegetable broth, and heavy cream or half-and-half (if using). Bring to a simmer.
7. Reduce heat and let soup cook for 10-15 minutes.
8. Serve hot, garnished with fresh parsley or chives.
Cooking Time: Approximately 1 hour
Beet and Carrot Soup with Orange Zest
A vibrant and flavorful soup that combines the natural sweetness of beets and carrots with a burst of citrus from orange zest. Perfect for a cozy dinner or as a healthy lunch option.
Ingredients:
– 2 large beets, peeled and chopped
– 4 large carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Zest of 1 orange, grated
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped beets and carrots to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until they begin to soften.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in heavy cream (if using) and season with salt, pepper, and orange zest.
6. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 30-40 minutes
Beet and Horseradish Soup with Crème Fraîche
A sweet and spicy soup that combines the earthy flavor of beets with the pungency of horseradish, topped with a dollop of crème fraîche for added richness.
Ingredients:
– 2 large beets
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh horseradish
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Crème fraîche for serving (about 1/4 cup per serving)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender.
3. Let the beets cool, then peel and chop into small pieces.
4. In a large pot, heat the oil over medium heat. Add garlic and cook for 1 minute.
5. Add the chopped beets, horseradish, broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, topped with crème fraîche.
Cooking Time: About 1 hour
Beet and Fennel Soup with Lemon
This vibrant soup combines the natural sweetness of beets with the anise flavor of fennel, finished with a squeeze of lemon for added brightness. Perfect as a starter or light meal.
Ingredients:
– 2 large beets, peeled and chopped
– 1 bulb of fennel, chopped (including fronds)
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh lemon juice (about 2 tablespoons)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped beets and cook until they start to soften, about 5 minutes.
3. Add the fennel, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in heavy cream or half-and-half (if using). Squeeze fresh lemon juice into the soup and adjust seasoning as needed.
Cooking Time: 35-40 minutes
Beet and Sweet Potato Soup with Cumin
This vibrant soup is a perfect blend of earthy sweetness from beets and sweet potatoes, elevated by the warmth of cumin. It’s a comforting and nutritious option for a chilly day.
Ingredients:
– 2 large beets
– 1 large sweet potato
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and sweet potato in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Peel the roasted beets and sweet potato, then add to the pot along with cumin, broth, salt, and pepper.
5. Bring to a boil, then simmer for 20-25 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: Approximately 1 hour
Beet and Mushroom Soup with Thyme
This vibrant and flavorful soup combines the earthy sweetness of beets and mushrooms with the warmth of thyme, making it a perfect comfort food for any season. With its deep red color, this soup is sure to delight your senses.
Ingredients:
– 2 large beets
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
5. Peel roasted beets and add to the pot along with broth, thyme, salt, and pepper.
6. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes.
7. Use an immersion blender or transfer soup to a blender and puree until smooth.
8. If desired, stir in heavy cream or half-and-half for added richness.
Cooking Time: 1 hour 15 minutes
Beet and Red Pepper Soup with Paprika
This vibrant soup combines the natural sweetness of beets and red peppers with the smoky depth of paprika, perfect for a cozy and flavorful meal.
Ingredients:
– 2 large beets
– 1 large red bell pepper
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 2 teaspoons smoked paprika
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Peel beets and chop into small pieces.
4. In a large pot, sauté onion and red pepper in olive oil over medium heat until softened.
5. Add broth, roasted beets, paprika, salt, and pepper to the pot. Bring to a boil, then simmer for 20 minutes.
6. Use an immersion blender or transfer soup to a blender to puree until smooth.
7. Stir in heavy cream (if using). Serve warm, garnished with fresh herbs.
Cooking Time: 1 hour 15 minutes
Beet and White Bean Soup with Rosemary
This vibrant soup combines the earthy sweetness of beets with the creamy richness of white beans, all infused with the herbaceous flavor of rosemary. A perfect blend for a cozy fall or winter evening.
Ingredients:
– 2 medium beets
– 1 cup dried cannellini beans, soaked overnight and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
– Olive oil, for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. In a large pot, combine soaked beans, vegetable broth, onion, garlic, and rosemary. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Peel roasted beets and add to the pot. Simmer for an additional 10-15 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, drizzled with olive oil if desired.
Cooking Time: 1 hour 15 minutes
Beet and Barley Soup with Fresh Parsley
This vibrant soup combines the natural sweetness of beets with the earthy flavor of barley, finished with a bright and refreshing touch of parsley. Perfect for a cozy evening or as a healthy pick-me-up.
Ingredients:
– 2 large beets
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Cook barley according to package instructions.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted beets, broth, and cooked barley. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with chopped parsley.
Cooking Time: 1 hour 15 minutes
Summary
Get ready to be delighted by the world of creamy beet soups! This collection of 18 recipes offers a twist on the classic, with flavors ranging from sour cream and fresh dill to coconut milk and spicy kick. From hearty borscht with beef and cabbage to refreshing cold yogurt soup, there’s something for every palate. Explore international inspirations like vegan lentil soup or add a pop of color with beet and apple soup. Whether you’re in the mood for comfort food or a light lunch, these creative recipes are sure to satisfy your cravings.
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