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    Home » Sides

    Creamy Beet Soup

    October 1, 2023 by Chrissy Carroll Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A bowl of beet soup garnished with half and half and dill.

    Ingredient Notes

    Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

    Beets, apple, broth, butter, half and half, onion, garlic, potato, salt, pepper, and herbs.
    • 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.

    Instructions

    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.

    Onions sautéing in a pot with butter.

    Add the beets, apple, potato, garlic, salt, and pepper to the pot. Give everything a good stir, and cook for a couple minutes.

    A pot with beets, onion, apple, potato, garlic, salt and pepper in it.

    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.

    Pouring broth into the pot.

    Add the half and half, then remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth.

    A pot of beet soup with half and half added, about to be blended by an immersion blender.

    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.

    The pot of blended creamy beet soup.

    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.

    Recipe FAQ

    Here are some common questions that may come up as you’re preparing this recipe:

    Can you use canned beets instead of fresh beets for soup?

    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.

    How should you store leftover creamy beet soup?

    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).

    Can you freeze beet soup?

    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.

    Can you make a dairy free beet soup?

    Yes. To make dairy free, use dairy-free butter rather than traditional butter, and substitute extra creamy oat milk for the half and half.

    What should you serve with creamy beet soup?

    Creamy beet soup pairs well with sourdough bread, garlic bread, fall salads, sandwiches, or potato latkes.

    Side angle view of a bowl of beet soup garnished with half and half and herbs.

    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!

    A white ceramic bowl filled with creamy beet soup.

    Creamy Beet Soup

    Snacking in Sneakers
    This creamy beet soup is perfect for fall – with a velvety smooth texture, vibrant hue, and subtle richness!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Soup
    Cuisine American, Russian
    Servings 4 servings
    Calories 205 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.
     
    Nutrition analysis (approximate per serving): 205 calories, 9.5 g fat, 6 g saturated fat, 920 mg sodium, 28 g carbohydrate, 3.5 g fiber, 12.5 g sugar, 4 g protein, Vitamin D: 0%, Calcium: 5%, Iron: 5%, Potassium: 12%

    Nutrition

    Calories: 205kcal
    Keyword creamy beet soup
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    A bowl of beet soup garnished with half and half and dill, with a spoon sticking out the side, and a text overlay with the name of the recipe.
    • Author
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    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian, RRCA Running Coach, and USAT Level I Triathlon Coach. She specializes in sharing training tips, sports nutrition information, and healthy recipes for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
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