Roasted Beet and Potato Soup

Roasted Beet and Potato Soup

29
kprzy 0

"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."

Ingredients

2 h 10 m servings 166 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
  2. Roast in the preheated oven until tender, about 1 hour; allow to cool.
  3. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
  4. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

Footnotes

  • Cook's Note
  • This also works with buttermilk in place of whole milk, or you could substitute skim if you wanted to cut the fat.
  • profile image

Your rating

Cancel
Submit

Reviews

29
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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.

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 ad...

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 o...

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 d...

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...

Excellent and hearty soup. It is a great starting point for all sorts of adjustments.

Amazingly simple and delicious! I made a double batch then added an extra cup each of beets and potatoes as I wanted to use up what I had. Served eight happy campers for dinner. What a great wa...