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Easy Creamy Beetroot Soup

This Easy Creamy Beetroot Soup is rich, velvety, and full of flavour. Made with simple everyday ingredients, it’s a comforting homemade meal that’s ready in just under 25 minutes— perfect for a cozy lunch or light dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Soup
Cuisine: European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Cooked beetroot (vacuum-packed or freshly cooked) chopped
  • 1 Onion medium, diced
  • 2 Garlic cloves minced
  • 2 Carrots medium, chopped
  • 1 Potato medium, peeled and diced
  • 2 tbsp 2 tbsp olive oil or butter
  • 700 ml Vegetable stock
  • 100 ml Cooking cream (or 3 tbsp plain yoghurt)
  • 1 tsp Thyme
  • Salt and black pepper, to taste
  • 1 tbsp Lemon juice or apple cider vinegar (optional)

Equipment

  • 1 Large soup pot
  • 2 Cutting board
  • 3 Sharp knife
  • 4 Immersion blender (or blender)
  • 5 Ladle

Method
 

  1. 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.
  2. Add the minced garlic and cook for about 30 seconds until fragrant.
  3. Stir in the chopped carrots and diced potato. Cook for 2–3 minutes, stirring occasionally.
  4. 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.
  5. Add the chopped cooked beetroot and simmer for another 5 minutes.
  6. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches.
  7. 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.
  8. 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.
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