Rating: 4.6 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is a rich, flavorful, vegetarian soup that hits the spot! Sweet and spicy undertones complement the beets. Great as a meal or as an appetizer.

Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

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  • Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

  • Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.

  • Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets and broth moving before leaving it on to puree. Puree the beets until smooth, and pour back into the soup.

Nutrition Facts

109 calories; protein 2.8g; carbohydrates 16.8g; fat 3.9g; sodium 400.9mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
07/22/2011
Wow! This is so good! I used vegetable oil spray instead of the olive oil, and used thyme instead of tarragon. Without the recipe, I would have missed having a wonderful soup! Thanks for sharing! Read More
(16)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/21/2011
Wow! This is so good! I used vegetable oil spray instead of the olive oil, and used thyme instead of tarragon. Without the recipe, I would have missed having a wonderful soup! Thanks for sharing! Read More
(16)
Rating: 5 stars
03/06/2012
I'm completely satisfied with this recipe! It's absolutely delicious and great fun to make. :) Thank you so much for sharing it - I will definitely be making it again! Read More
(9)
Rating: 5 stars
08/21/2011
This soup was fantastic; perfect for a cold day. I left out the basil and it had quite a hearty flavor while the soup itself was not too heavy. Read More
(8)
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Rating: 4 stars
11/15/2012
Very hardy and flavorful! Getting over the mentality that anything pink/red should be sweet is an issue for me but after the first bite I'm usually ok. Read More
(3)
Rating: 4 stars
04/20/2013
Wonderful; make it for 16 and everyone (who liked beets) loved it. Read More
(1)
Rating: 5 stars
10/05/2017
Delicious! We garnished with goat cheese which tasted great. Will definitely make this again! Read More
(1)
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Rating: 5 stars
05/13/2017
This a great soup. I followed the directions exactly and it came out great. Very nice served cold as well. Thanks Read More
(1)
Rating: 5 stars
08/21/2014
Love Beet Soup. I always cook my beets cut up in a microwave a lot faster. Just an idea. Some recipes call for a dab of sour cream. I wouldn't use tarragon since i don't like it. Read More
Rating: 5 stars
05/06/2014
So surprisingly good. I did not have any leeks so I used 1 small shallot instead. Will make this again soon. Thanks for this delicious red beet recipe. Read More