There’s something so comforting about a warm bowl of homemade soup, especially one that’s as vibrant, delicious, and nourishing as this Easy Creamy Beetroot Soup. Made with everyday ingredients like beetroot, carrots, potatoes, and onions, it transforms simple vegetables into a rich, velvety soup that’s full of flavour and perfect for any day of the week.
Whether you’re serving it as a light lunch or a cozy dinner, this vibrant soup comes together in just under 25 minutes and is perfect with a slice of crusty bread.
Prefer to watch instead? Click the image below to watch the full step-by-step video 👇🏽.
In a glance:-
- You will Make it Again
- Let’s Start Cooking
- Finish It Your Way
- My Best Tips
- What Goes Well With It
- Save It for Later
- Nutrition at a Glance
- Your Questions Answered
- From My Kitchen to Yours
Why You’ll Love This Recipe
- Ready in about under 25 minutes
- Rich, creamy, and comforting
- Budget-friendly ingredients
- Perfect for meal prep
- Naturally high in fibre and nutrients
- Easy to make vegetarian
The Recipe
Easy Creamy Beetroot Soup
Ingredients
Equipment
Method
- Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the chopped carrots and diced potato. Cook for 2–3 minutes, stirring occasionally.
- Pour in the vegetable stock and add the dried thyme. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes, or until the carrots and potatoes are tender.
- Add the chopped cooked beetroot and simmer for another 5 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
- Stir in the cooking cream (or plain yoghurt) and add the lemon juice if using. Taste and season with salt and freshly ground black pepper.
- Serve hot with your favourite toppings and plenty of crusty bread.
Notes
- Use cooked beetroot (vacuum-packed or freshly cooked) to save time and have this soup ready in about 30 minutes
- For a lighter version, replace the cooking cream with plain yoghurt. Stir it in after blending and avoid boiling the soup to prevent the yoghurt from curdling
- If the soup is too thick, simply add a little more vegetable stock until it reaches your preferred consistency
- For a touch of extra sweetness, add half a peeled apple while cooking the carrots and potato
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months
- Serve with crusty bread, garlic bread, or a grilled cheese sandwich for a complete meal.
Optional Garnishes
- Plain yoghurt or crème fraîche
- Fresh dill or parsley
- Crumbled feta or goat’s cheese
- Toasted pumpkin seeds
- Freshly ground black pepper
Tips for the Best Beetroot Soup
- Vacuum-packed cooked beetroot saves plenty of preparation time.
- For an extra silky soup, blend thoroughly until completely smooth.
- Add a small apple while cooking for a touch more natural sweetness.
- If the soup is too thick, simply add a little more vegetable stock.
- This soup tastes even better the next day as the flavours continue to develop.
What to Serve With
- Crusty sourdough bread
- Garlic bread
- Grilled cheese sandwich
- Fresh green salad
- Roasted potatoes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can also freeze the soup for up to 3 months. Defrost overnight in the refrigerator and gently reheat on the stovetop.
Nutrition (Approximate Per Serving)
- Calories: 190 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Fat: 9 g
- Fibre: 5 g
Frequently Asked Questions
Final Thoughts
This Easy Creamy Beetroot Soup is one of those recipes that’s simple enough for a busy weekday but comforting enough to enjoy any time of year. With its beautiful colour, smooth texture, and wholesome ingredients, it’s a wonderful way to bring a little warmth to your table.
If you try this recipe, I’d love to hear how it turned out. Leave a comment below and let me know your favourite topping!
Happy cooking!
— When We Cook
