With fall upon us, it’s time to start thinking about some seasonal soups to add to your menu! This creamy beet soup has a velvety-smooth texture and a vibrant color, and is made with just ten simple ingredients. Enjoy it as an appetizer to your main meal, or alongside a salad and bread for a fully balanced dinner. It’s simple to make and offers a variety of nutrients to fuel your body.
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Beets – Choose fresh, firm beets without cuts or dents in the skin. I recommend traditional beets for this recipe, as the earthy flavor is perfectly balanced by the sweetness of the apple and richness of the half and half. However, if you only have golden beets on hand, those can work too.
- Potato – White, yellow, or Yukon Gold potatoes work well in this soup. They’ll add creaminess and body to the texture when everything is pureed.
- Apple – Apple varieties like Gala, Pink Lady, or Honeycrisp tend to work quite well in this recipe (though pretty much any apple variety will do). The apple adds a hint of natural sweetness and balances the earthiness of the beets.
- Half and Half – This adds fat, flavor, and creaminess to the soup. If you want a lighter option, you can substitute with milk instead.
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by adding the butter to a large pot over medium heat. Add the chopped onion and sauté for a few minutes.
Add the beets, apple, potato, garlic, salt, and pepper to the pot. Give everything a good stir, and cook for a couple minutes.
Add the broth and bring the pot to a boil, then reduce the heat and allow the pot to simmer for about 25-35 minutes. You want to simmer until the beets and potatoes are fork tender, so that they’ll be easy to blend.
Add the half and half, then remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth.
If you don’t have an immersion blender, you can also use a regular blender for this – but you need to be very careful with hot liquids in a blender. You must leave the spout on the lid of the blender open to allow steam pressure to escape (otherwise it can pressurize inside the blender and cause it to splatter everywhere when opened, risking burning you). If blending this way, hold a kitchen towel over the open spout to prevent splattering.
Once blended, you’re soup is ready to serve! You can add a little drizzle of half and half and some fresh herbs if you’d like for garnish, but that’s optional of course.
Here are some common questions that may come up as you’re preparing this recipe:
Fresh beets offer the best flavor profile for this soup, but if you only have canned beets on hand, you can use those in a pinch. Be sure they are just plain beets and that they are not pickled beets.
Store leftovers in the refrigerator for up to 4 days. Reheat in the microwave (be sure to cover the bowl or Tupperware with a paper towel or loose lid to prevent colorful splatters in your microwave).
Yes. Feel free to freeze in individual portions in food storage containers. For best quality, use within 3 months. Reheat in the microwave when you’re ready to enjoy.
Yes. To make dairy free, use dairy-free butter rather than traditional butter, and substitute extra creamy oat milk for the half and half.
Creamy beet soup pairs well with sourdough bread, garlic bread, fall salads, sandwiches, or potato latkes.
More Delicious Soup Recipes
If you’re looking for more great soup recipes as the weather cools down, be sure to give one of these a try:
- Butternut squash soup using frozen squash
- Ginger lemon chicken soup
- Slow cooker chicken, beet, and butternut squash soup
- Redfish chowder
- Soba noodle broth bowl
I hope you enjoy this recipe as much as I do. If you get a chance to try it, feel free to leave a recipe rating or comment!
Creamy Beet Soup
- 2 tablespoons butter
- 1 medium yellow onion, peeled and diced
- 3 medium-large beets, peeled and diced
- 1 apple, peeled and diced
- 1 medium-large white or yellow potato, peeled and diced
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups vegetable broth
- ½ cup half and half (or heavy cream)
- Optional for garnish: fresh sprigs of dill or parsley; drizzle of half and half or heavy cream
- In a large pot, heat the butter over medium heat. Add the onion and sauté for 3-4 minutes, or until it starts to get tender.
- Add the beets, apple, potato, garlic, salt, and pepper. Cook for 2 minutes, stirring frequently.
- Add the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered at a low simmer for approximately 25-35 minutes, stirring occasionally, until all vegetables are fork-tender.
- Add the half and half. Remove from heat, and use an immersion blender to puree the soup until smooth.
- Serve warm, garnishing with dill or parsley, along with a drizzle of half and half, if desired.
- If the vegetables are chopped on the larger side, it will take a bit longer for them to become fork tender. I recommend dicing around ½- to ¾-inch cubes for quicker cooking.
- Keep an eye on the soup during the simmering time to ensure there is liquid covering the vegetables. If too much liquid seems to be evaporating out, cover the pot.
- This soup is meant to be thick and creamy. If desired, you can add a little extra vegetable broth or half and half to create a thinner soup. Just add it when blending until it reaches your preferred texture.
- If you don’t have an immersion blender, a traditional blender can be used. However, be sure to leave the spout on the lid open so pressure does not build on the inside (this can be dangerous and cause burns upon opening). Use a folded kitchen towel over the spout to prevent splattering.
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