DISCLOSURE: This post contains affiliate links. If you buy something through them, I may earn a small commission at no extra cost to you. Thank you for your support!
Roasted Beetroot Soup Recipe: Creamy, Smooth, And Perfect For Fall
There are few things more comforting in the colder months than a bowl of warm roasted beetroot soup. This recipe brings together everything you want in a fall dish: creamy texture, smooth consistency, rich flavor, and nourishing ingredients. Whether you are vegetarian or just looking for a hearty soup to enjoy on a cool evening, this blended beetroot soup is a perfect choice. By roasting the beetroots first and adding layers of flavor with aromatics, stock, and a creamy topping, you can create something truly special.
See how to make the recipe in this video.
Why Roasting Beetroots Changes Everything
The key to making beetroot soup taste incredible lies in how you prepare the beetroots. Roasting brings out their natural sweetness and gives them a depth of flavor that boiling simply cannot achieve. When you roast beetroots in aluminium foil, the heat circulates inside the little parcel, almost like a steam oven. This method locks in moisture while allowing the beetroots to caramelize slowly. The result is a soft, tender, and sweet beetroot that becomes the perfect base for a creamy and smooth soup.
Adding aromatics to the foil makes this step even more powerful. A drizzle of olive oil helps with caramelization, salt and black pepper build the base flavor, thyme adds an earthy herbal note, and garlic melts into a soft, fragrant clove that blends beautifully into the soup later. It is a simple process, but the transformation is dramatic. The combination of roasted beetroot, garlic, and thyme creates the backbone of this soup’s flavor, ensuring that each spoonful tastes balanced and satisfying.
The Importance Of A Good Stock
Once your roasted beetroots are ready, the stock becomes the next most important ingredient in beetroot soup. The stock provides body, savory depth, and that subtle umami note that makes a soup truly comforting. You can choose whichever stock suits your needs and taste. For a vegetarian option, a rich vegetable stock works perfectly. Personally, I like to use duck or chicken stock, since they add a fuller, rounder flavor.
If you are serious about soups, making your own stock is one of the best investments of time you can make in your kitchen. Homemade stock is healthier, richer, and more customizable than store-bought. It uses up kitchen scraps, bones, and herbs that might otherwise go to waste, and it allows you to control the salt and seasoning. A homemade stock also fills your kitchen with an aroma that instantly feels comforting. If you want to learn how to make your own, you can check out the recipes for chicken, duck, and beef stock below.
A good beetroot soup should be creamy, smooth, and almost velvety when you taste it. The only way to achieve this texture is with a proper blender. After roasting and simmering, the beetroot and vegetables need to be fully blended until silky. You do not want chunks or graininess; instead, the goal is a blended soup that feels luxurious on the palate.
For this recipe, I recommend using a powerful blender that can handle dense roasted vegetables without leaving small bits behind. This one works beautifully and ensures your beetroot soup is perfectly smooth every time.
Pairing The Soup With Goat Cheese And Creamy Toppings
One of the things that elevates beetroot soup from simple to special is the garnish. Goat cheese is an excellent choice because it balances the sweetness of roasted beetroot with tangy creaminess. When added on top, it softens into the warm soup and creates a flavor pairing that feels both rustic and refined.
In addition (or instead), you can top the soup with crème fraîche or thick Greek or Turkish yoghurt. They add freshness and creaminess, complementing the roasted flavor of the beetroots without overpowering it. Just a spoonful on top swirled into the smooth soup can make it feel more luxurious.
Goat cheese as a topping takes the beetroot soup to another level.
Bread: The Perfect Companion
No soup is truly complete without good bread on the side. For beetroot soup, a crusty loaf of sourdough is the perfect match. Its crunchy crust and airy interior make it ideal for dipping, soaking, and savoring with the creamy soup. Bread provides that textural contrast, turning a simple bowl into a filling and balanced meal.
If you want to bake your own, sourdough bread is one of the most rewarding options. It has a depth of flavor, chewiness, and crust that store-bought bread cannot compete with. It also keeps well and makes every soup night feel extra special. You can find a classic sourdough bread recipe linked below.
There is something about beetroot soup that makes it ideal for the fall season. The color alone is striking, with deep jewel-toned shades that look beautiful when served at the table. But beyond appearance, roasted beetroot soup is warming, grounding, and packed with nutrients like vitamins, minerals, and antioxidants.
This soup is versatile enough to serve as a starter for a dinner party or as a complete meal with bread and toppings. It can be made vegetarian or given more depth with chicken or duck stock. It can be lightened up with yoghurt or enriched with full-fat crème fraîche. It is customizable yet always reliable, which makes it a staple recipe you will return to again and again.
A good bread is (at least to me) essential when serving soup.
Tips For Success
The main tips to remember for beetroot soup are simple but essential. Roast your beetroots in foil with aromatics so they develop the best flavor. Choose a stock that fits your taste, but remember that a homemade stock will always give you better results. Use a powerful blender for the smoothest consistency, and finish with toppings that balance the soup, like goat cheese, yoghurt, or crème fraîche.
Do not forget the bread, because a good sourdough truly completes the meal. By keeping these steps in mind, you ensure that your beetroot soup is not just another blended soup, but one that feels rich, elegant, and deeply satisfying.
Pure Comfort Food In A Bowl
Cooking beetroot soup is not just about putting ingredients together, it is about building layers of flavor and texture. From roasting the beetroots in foil to blending them into a creamy base, every step matters. When served with goat cheese, creamy toppings, and sourdough bread, this recipe becomes more than just soup, it becomes comfort in a bowl.
So as the days grow shorter and the evenings cooler, make this roasted beetroot soup part of your fall cooking tradition. It is vibrant, warming, and nourishing, the kind of recipe that brings people together and reminds you why simple ingredients, when treated with care, can create something extraordinary.
Creamy roasted beetroot soup recipe made with thyme, garlic, and stock. Smooth, blended, and perfect with goat cheese, yoghurt, and sourdough bread.
Total Time:1 hour 50 minutes
Yield:6–8 portions 1x
Ingredients
Scale
1 ½–2 kg (3–4 lb) beetroot
½–1 tbsp olive oil per beetroot
1 sprig thyme per beetroot
1 garlic clove per beetroot, peeled
3 tbsp olive oil
2 shallots, chopped
2 carrots, sliced
1 ½ liters (6 cups) stock (vegetable, chicken, or duck)
Black pepper, to taste
Salt, to taste
To Serve
Slices of goat cheese
Full-fat crème fraîche or Greek/Turkish yoghurt
Bread
Instructions
Peel and pat the beetroots dry with a paper towel. Place one beetroot in the center of a sheet of aluminium foil. Drizzle with olive oil, season with salt and black pepper, and add a sprig of thyme and a peeled garlic clove.
Wrap the foil tightly around the beetroot to create a sealed parcel. Repeat with the remaining beetroots.
Arrange the foil parcels on a roasting tray and roast in the oven at 200°C (400°F) for 1 ½ hours, until tender. Remove and let cool slightly.
Heat 3 tbsp olive oil in a large pot. Add the chopped shallots and sliced carrots. Sauté until the shallots have softened.
Season with salt and black pepper, then pour in the stock. Simmer until the carrots are tender.
Carefully unwrap the roasted beetroots. Collect any juices from the foil parcels in a bowl, and set aside the roasted garlic cloves. Discard the thyme sprigs.
Roughly chop the roasted beetroot, then add it to the pot along with the garlic cloves and reserved roasting juices.
Blend the soup until silky smooth using a hand blender or countertop blender.
Return to low heat. Adjust the thickness with some water if needed, and taste for seasoning, adding more salt and black pepper as necessary.
Serve hot, topped with crème fraîche or yoghurt, slices of goat cheese, and fresh bread on the side. Enjoy!
Leave a Reply