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!
I’m sad to say I had never eaten a beet in my life until I was 33 years old. I missed out on 33 years of that gorgeous earthy bright super food. I’m making up for it now by consuming truckloads of beets. I actually find myself craving this soup. Can you imagine yourself ever craving fresh beet soup? Weird, I know. Try this, and you might.
Here are you veggie ingredients. I promise you that the yellow white thing is a carrot. I buy the multi-colored pack at Trader Joes because I think they look super cool and people must only assume I’m a foodie when they see me eating 4 different colors of carrots and dipping them into what can only be homemade hummus. You can use more beets than what I had. Most of my recipes consist of what I actually already have because I hate running to the store for a single ingredient.
When I first started eating beets, it was because they showed up in my farm box and I had no idea what to do with them. If you are super bored with your own cooking, I highly recommend signing up with a CSA if they’re offered in your area. Its like getting to be on Chopped in your own kitchen every week. I used to cut the greens off and toss them. I beg of you – don’t do this. Beets are incredibly good for you. I list all the health benefits in my raw citrus beet salad post. Now, I cut the greens off and use them in my smoothies.
I beg of you to find a more gorgeous root vegetable. Impossible.
This soup definitely requires some sort of cream to finish it. I used sour cream, put it in a plastic baggie, snipped the tip off, and squirted (sounds appetizing, I know) some sour cream rings around the soup. Then I drug a knife through it to make an interesting, or so I thought, pattern. Make this soup for company when you entertain and dazzle them with a bright pink bowl of YUM!
Fresh Beet Soup
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
- 4 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
Sam
May 21, 2018 at 10:10 amThis 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!
Krissy
May 22, 2018 at 4:40 pmHi 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!
Chuck Wearne
March 27, 2019 at 12:29 pmPlain Greek Yogurt is a great substitution for sour cream or you can add a swirl of mashed potatoes which is hearty and delicious!
Eric S Baker
June 30, 2018 at 6:42 pmCould I just use a parsnip instead of the cartot?
Krissy
July 1, 2018 at 9:25 amYep! Would love to know how it turns out!
Ray Newbury
July 23, 2018 at 2:38 pmLooks great. I will try it. I will also try it with golden beets.
Question, do you cook the beets first???
Ray
Krissy
July 24, 2018 at 3:34 pmHi Ray, I only saute them in the pot I’m making the soup. Golden beets would be amazing.
Ashlynn
December 10, 2018 at 4:44 pmHi we are trying a russian recipe and this is what i came up with thank Ashlynn
Marcela
August 1, 2018 at 3:48 pmHi!
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!
Lynn Kelley
September 24, 2018 at 7:58 amI 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?
Krissy
September 25, 2018 at 7:48 amYep! 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!
Denise
November 11, 2018 at 12:00 pmJust 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.
Brenda
January 26, 2019 at 4:32 pmWill it lose the vitamin benefits if i cook and cool in fridge overnight?
Krissy
January 30, 2019 at 2:42 pmI’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!