Fresh Beet Soup

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!

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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

How to make blended beet soup

1. 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.
2. 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.
3. Use an immersion blender, food processor, or a regular blender to blend until smooth.
4. Season with salt and pepper and serve hot.

Toppings for fresh beet soup

1. Cream: Garnish with a dollop of sour cream, a spoonful of plain Greek yogurt, or a swirl of heavy whipping cream.
2. Fresh herbs: Top with ribbons of fresh basil, sprigs of thyme, or tender fresh dill.
3. 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:

Fresh Beet Soup (Creamy Blended Stovetop Recipe)

Prep10 minutes mins

Cook35 minutes mins

Total45 minutes mins

Servings 4

Author Krissy Allori

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Fresh Beet Soup is a healthy, vibrant, gorgeous soup that is perfect during summer, fall, winter or spring. Serve with hot crusty bread and enjoy!

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Equipment

• Dutch oven
• immersion blender

Ingredients 

½x1x2x

• ▢ 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

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Instructions 

• In a heavy bottom stockpot or Dutch oven, heat 2 tablespoons olive oil on medium high heat. When hot, sauté 1 medium onion, 2 stalks celery, and 1 carrot until soft, stirring occasionally, for about 5 minutes. Add 3 cloves garlic and cook for another minute. Stir in 3 large or 6 small beets and cook for another 2-3 minutes.
  
• Stir in 6 cups chicken 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 to taste and serve hot. Garnish with sour cream or heavy whipping cream to finish and garnish with fresh basil. Pairs well with a warm crusty bed. Can be served as an appetizer or a light main entree.
  

Nutrition

Calories: 172kcal, Carbohydrates: 13g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 371mg, Potassium: 401mg, Fiber: 1g, Sugar: 6g, Vitamin A: 2635IU, Vitamin C: 4.7mg, Calcium: 31mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

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!