Creamy Roasted Beet Soup

Creamy Roasted Beet Soup

Creamy Roasted Beet Soup

Creamy Roasted Beet Soup

Creamy Beet Soup

Posting a red roasted beet soup the week after Valentine’s Day is a little like posting a pumpkin pie the month after Thanksgiving, but we’re going ahead and bringing you this rosy red romance in a bowl today instead of two weeks ago because it demonstrates the versatility of the basic cream soup. Like the last post, which showcased a velvety carrot soup with amaretti crumble, this creamy red roasted beet soup is beautiful simplicity—a quick and easy sauté-cook-purée-and-strain kind of job. The only added step with this method is roasting the vegetables (in this case, beets) ahead of time, which not only speeds up the soup-cooking process, but also imparts the deepened flavor that roasting vegetables brings. Also worth mentioning is the fact that you could do the same thing with many other vegetables, as demonstrated in the links below, so once you have the method down you have a ready dinner in your back pocket.

In terms of taste, this beet soup is earthy and slightly sweet, with the same velvety texture of Monday’s carrot version. Rather than cookies on top, it’s garnished by a drop of mascarpone cheese (or a swirl of cream or milk could also work) and a few sprigs of parsley. We’ve made it twice in the last week, first because of leftover roasted beets from Valentine’s dinner salads (Tim cut slices of roasted beets in hearts! He so gets me!), later because we liked the first soup so much. Whether you’re looking for a vibrant pick-me-up for winter or a hearty, beety dinner that’s both delicious and full of nutrients, this is the one to try.

Like the idea of simple cream soups? You might like these:

What are your favorite vegetables to enjoy in cream soups? We’d love to know.

Creamy Roasted Beet Soup


Serving Size: 2 cups (1 to 2 servings)

Creamy Roasted Beet Soup

The first time I subscribed to a CSA, back in Chicago years ago, was the first time I was exposed to beets, and, genuinely, I had no idea what to do with them. First, I learned how to roast them because my friend Jacqui blogged about it (and then I blogged about the process here). Then I learned how to like them---in salads, as greens sauteéd, in patties, and the list goes on). If you're already a beet lover (like I've since become!), this soup will be right up your alley, designed to showcase and celebrate their distinctly clean, fresh-from-the-ground flavors.


  • 2 tablespoons butter
  • 2 tablespoons chopped shallots
  • 1/2 teaspoon salt
  • 2 cups (350 g) chopped, roasted beets
  • 2 cups (475 ml) stock
  • 1/4 cup (60 ml) milk (optional)
  • for garnish:
  • mascarpone
  • chopped parsley


In a large pan, sauté butter, shallots, and salt until lightly golden, about 5 minutes. Add chopped beets and stock; bring mixture to a boil; then simmer 10 to 15 minutes or until very soft. Pureé mixture in Vitamix or food processor. Run entire mixture through fine strainer or sieve (anything that doesn’t go through sieve should go back in processor and then back through sieve). Return to pot and add 1/4 cup milk, if desired, which will thin the soup slightly and make it smoother. Taste and adjust for salt. Garnish with small dollops of mascarpone and chopped parsley, as desired.

Shanna Mallon

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 22 Comments

  1. Skye

    What a stunning shade of red! Gorgeous!

    1. Shanna Mallon

      RIght? Real food is gorgeous!

  2. Marie @ Little Kitchie

    That color! So beautiful, Shanna!

    1. Shanna Mallon

      That is exactly what I thought! Killer red color!

  3. Dixya @ Food, Pleasure, and Health

    roasting them is the only way i will eat beets. I am loving that texture.

    1. Shanna Mallon

      Roasted is my favorite way to eat so many vegetables! It’s basically magic.

  4. Katrina @ WVS

    This soup is stunning – love the bright colour!

    1. Shanna Mallon

      Such a stunner!

  5. Lawrence

    This looks like it would be a good Vitamix soup recipe. I am using my blender more lately to blend and heat left over salad vegies with stock to add a fast side dish to meals in about five minutes.

    Also, I love your pics. I like all the white background in your pics that make the beet colors stand out and your use of smooth textures in the counter tops paired with contrasted rougher textures like in your napkins.

    1. Shanna Mallon

      You are very kind, Lawrence, thank you! And we’re total Vitamix fans, too. It’s great for this! : )

  6. Sini | my blue&white kitchen

    This is a beet week, huh? 😉 Stunning color – one has to keep an eye on his/her white tablecloth! Like you, I think many vegetables really benefit from roasting. It deepens the flavor in such an unique way.

    1. Shanna Mallon

      Every week should be a beet week! : )

  7. Kathryn

    The light in these pictures is wonderful Shanna! It really captures the vibrancy and beauty of the beets.

    1. Shanna Mallon

      Thanks, friend!

  8. jessiev

    WHOA. wish i had a bowl of that right now! Thanks for the great recipe!

    1. Shanna Mallon

      Thanks for those kind words, Jessie!

  9. Nicole


    1. Shanna Mallon

      Thanks, Nicole!

  10. cheri

    Wow! I’ve never seen a soup like this before. gorgeous! just pinned

    1. Shanna Mallon

      Thanks, Cheri!

  11. Joshua Hampton

    Wow! What a gorgeous red!

    1. Shanna Mallon

      Thanks, Joshua!

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