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Creamy blended Fresh Beet Soup is a healthy, vibrant, gorgeous soup that is perfect during any time of year. The main ingredients in this easy stovetop recipe are a variety of fresh veggies, including my favorite root vegetable – beets. Garnish with a swirl of cream and serve with hot crusty bread for a satisfying meal.
If you love super easy soups, be sure to check out my tomato soup from pasta sauce!
Why I love this recipe
- Simple soup with an earthy flavor and a natural sweetness
- Blended version of traditional borscht
- Quick and easy to make
- Irresistible vibrant color in this comforting soup
Ingredients needed to make fresh beet soup
- olive oil
- onion
- celery
- carrot
- fresh garlic cloves
- fresh beets
- chicken stock
- salt and black pepper
How to make blended beet soup
- In a heavy-bottom stockpot or Dutch oven, heat oil on medium-high heat. When hot, saute onion, celery, and carrot until soft, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Stir in beets and cook for another 2-3 minutes.
- Stir in stock, bring to a boil, cover, and reduce heat to maintain a simmer. Cook on low heat for 20-30 minutes until the beets are fork tender.
- Use an immersion blender, food processor, or a regular blender to blend until smooth.
- Season with salt and pepper and serve hot.
Toppings for fresh beet soup
- Cream: Garnish with a dollop of sour cream, a spoonful of plain Greek yogurt, or a swirl of heavy whipping cream.
- Fresh herbs: Top with ribbons of fresh basil, sprigs of thyme, or tender fresh dill.
- Add some acid: A squeeze of lemon juice, a splash of red wine vinegar, or a swirl of balsamic vinegar, or apple cider vinegar can create a slightly sour soup. This yields an incredibly complex flavor that is extremely pleasing.
Fresh beet soup tastes great with warm crusty sourdough bread. Soft slices of rye bread are yummy too.
Substitution ideas
- Chicken broth can be substituted with beef broth or beet stock. To make a vegetarian and vegan version of this easy beet soup recipe, use cold water or vegetable broth.
- Fresh beets can be replaced with roasted beets. I personally prefer the flavor of fresh beets in this recipe, but you might have store-bought roasted beets on hand.
Recipe tips for fresh beet soup
- The vegetables need to be thinly sliced in order to cook fast. The best way to do this is with a mandolin blade and a cutting board or a food processor with the slicing blade attachment.
- To avoid beet stains, you can wear gloves. Those red hands won’t remain that bright color for more than a day though.
Storage and reheating
Any leftover beet soup can be refrigerated or frozen. Store in an airtight container. If refrigerated, enjoy it within 3-5 days. Leftover frozen beet soup will last several months.
To reheat, add thawed soup to a pot and gradually warm over medium heat. Alternatively, you can reheat the soup in a covered dish in the microwave.
Best beet recipes for beet lovers
Try saying that ten times quickly! We are a beet-loving family, so you’ll see tons of sweet and savory beet recipes on my website, including:
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Pin ItFresh Beet Soup (Creamy Blended Stovetop Recipe)
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 stalks celery chopped
- 1 carrot peeled and chopped
- 3 cloves garlic chopped
- 3 large or 6 small beets peeled and thinly sliced
- 6 cups chicken stock
- salt and pepper to taste
- sour cream or heavy whipping cream to finish
- garnish with fresh basil
Instructions
- In a heavy bottom stockpot or dutch oven, heat oil on medium high heat. When hot, saute onion, celery and carrot until soft, stirring occasionally, for about 5 minutes. Add garlic and cook for another minute. Stir in beets and cook for another 2-3 minutes.
- Stir in stock, bring to a boil, cover and reduce heat to a simmer. Cook on low heat for 20-30 minutes until beets are tender.
- Use an immersion blender or high powered blender to blend until smooth.
- Season with salt and pepper and serve hot. Garnish with sour cream or heavy cream and ribbons of basil. Pairs well with a warm crusty bed. Can be served as an appetizer or a light main entree.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
This is a delicious soup. We ate it cold to beet the heat. (Lol) Were having a heat wave here in Alberta, so cold soup it was.
I LOVE beet jokes. My husband is the king of puns, so he’ll appreciate this too. I’m glad you liked it! The temperature differences between winter and summer in Canada are insane.
This looks amazing! I’m wondering how much beets it comes out to because large beets can really mean something different in my garden. About how many cups would you estimate? Thanks
I always struggle with this one because they vary in size so much. A large beet to me fits about one in the palm of your hand. The amount of beets you use in this recipe is flexible, so it’s okay to not be super exact with this particular recipe.
Excellent!
Will it lose the vitamin benefits if i cook and cool in fridge overnight?
I’m not totally sure, but I think once you cook the soup, it doesn’t make much of a difference whether you eat it right away or the next day. Enjoy!
Just made this. Delicious! Did not have celery, so I tossed some celery seed in. Also no sour cream, so I put some goat cheese crumbles on top. So good. Will mak3 this again.
I plan to make this soup today. Not to ask stupid questions but does your #3 instruction to blend until smooth, mean that you want the entire contents in the pot of soup put in a blender and pureed? I have a vitamin, will this work?
Yep! I puree the entire soup. A vitamix is perfect. I used to use my Blendtec for this step, but now that I have an immersion blender I’ll never use anything else to blend my soups!
Hi!
This recipe inspired me to make my own version of the soup and I LOVE IT!
I skipped the celery since I didn’t have any in my fridge, and the sour cream since we are lactose intolerant at home. Although I added 1/2 a teaspoon of ground turmeric I think salt and pepper would work just fine.
I will definitely make this soup again. Sometimes beets can be boring but this just opened another door to my cooking skills.
Thanks for the inspiration!
Looks great. I will try it. I will also try it with golden beets.
Question, do you cook the beets first???
Ray
Hi Ray, I only saute them in the pot I’m making the soup. Golden beets would be amazing.
Hi we are trying a russian recipe and this is what i came up with thank Ashlynn
Could I just use a parsnip instead of the cartot?
Yep! Would love to know how it turns out!
This looks amazing, love the sour cream decoration! What would you recommend in place of sour cream? I have picky eaters to tend to. Thanks for sharing, can’t wait to try at home!
Hi Sam, I actually prefer a swirl of heavy cream instead of the sour cream these days. If you need a dairy free option, lite coconut milk from a can might be great!
Plain Greek Yogurt is a great substitution for sour cream or you can add a swirl of mashed potatoes which is hearty and delicious!
I too went looking for beet recipes when fresh beets showed up in our 4P grocery delivery. Luckily, I found this recipe. This soup is delicious and very easy to make. I added a dollop of plain Greek yogurt because I didn’t have sour cream. The yogurt was a delicious addition.
I’ll be making this soup often.