A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 Servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.

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  • Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.

  • In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Nutrition Facts

229 calories; protein 4.8g; carbohydrates 17g; fat 16.4g; cholesterol 20.4mg; sodium 146.8mg. Full Nutrition
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Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/27/2008
The soup came out a delicious colour and texture (although as other users mentioned, it DOES take about 40-45min to cook the beets through). Since I had some other vegetables to use up, I added one carrot and two sticks of celery (all grated) to the beets as they were boiling, then blended it all together. You'll need to serve this soup with something else (ie, crusty bread), as it's not quite filling enough on its own. Read More
(158)

Most helpful critical review

Rating: 1 stars
07/19/2006
After cooking for 30 minutes the broth had great flavor. Then I blended the soup and it had the consistency of thick grainy pudding. It would have been great if I had not put it in the food processor. What a waste of beets. I even added some more beef stock to try to smooth things out and it was still grainy. Read More
(54)
158 Ratings
  • 5 star values: 92
  • 4 star values: 46
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 7
Rating: 4 stars
05/27/2008
The soup came out a delicious colour and texture (although as other users mentioned, it DOES take about 40-45min to cook the beets through). Since I had some other vegetables to use up, I added one carrot and two sticks of celery (all grated) to the beets as they were boiling, then blended it all together. You'll need to serve this soup with something else (ie, crusty bread), as it's not quite filling enough on its own. Read More
(158)
Rating: 5 stars
07/08/2008
Delicious! One of the best soup recipes I've ever made. I made the recipe with chicken broth instead of beef stock, and it made the soup a bit lighter. Read More
(106)
Rating: 5 stars
05/24/2006
We had some beets in our produce co-op that we didn't know what to do with. This recipe was great! We didn't have enough beets so we added some potatoes too. Easy and yummy! Read More
(76)
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Rating: 1 stars
07/18/2006
After cooking for 30 minutes the broth had great flavor. Then I blended the soup and it had the consistency of thick grainy pudding. It would have been great if I had not put it in the food processor. What a waste of beets. I even added some more beef stock to try to smooth things out and it was still grainy. Read More
(54)
Rating: 5 stars
05/06/2008
I made this in my VitaMix in about 7 minutes. I micro'd the stock and then blended on high with the raw beets. I sauteed the rest and added to the mixture. It was yummy!! Even my 7 year old vegetable hating daughter had several spoonfulls. Read More
(52)
Rating: 4 stars
09/29/2008
I just discovered a new love for beets! I sliced the beets thin which allowed the cooking time to stay closer to the approximated 20-25 minutes. Read More
(38)
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Rating: 4 stars
12/30/2008
Great option for beets in a healthy dish. But make sure your beets are fully cooked otherwise you will get a grainy/lumpy cream. Read More
(35)
Rating: 5 stars
08/06/2012
In response to the review written by gina w. on Jul. 18, 2006. I've made this soup a couple times now and every time its turned out perfectly smooth. I know from experience why her soup came out chunky and it can be explained by the method of blending. She mentions using over 8 beets. I've made the soup with as little as 2 very large beets and with more than 8. I have also added a couple carrots and sweet vidalia, just for the heck of it. Both occasions with the addition of more vegetables, it still turned out smooth. When writing a negative review its important to tell us what kind of blender or food processor was used and whether you were able to liquefy the soup in portions. Properly. If having 6 or more beets its important to be dutiful with blending. You may have to do it a couple more times to ensure you've done it correctly. Sometimes if you put less content in a container for blending the blades throw the chunks to the top and regardless of how much time you leave it blending, because the speed of the blades is so high the chunks never get blended correctly. Its important to reconstitute different parts of it back into other parts and allow it to be liquefied again and again to ensure that its perfectly smooth. I've used a Magic Bullet blender and had some difficulty in getting the soup perfectly smooth. That's because you have a small capacity for blending which creates more work. Which often equals a chunky soup. * Add chili powder to make it SPICY! Read More
(20)
Rating: 4 stars
12/28/2005
This was easy but not exactly quick - the beets took longer than I'd expected. Oh and I don't have a blender so I couldn't puree the soup but it was still pretty good. Read More
(16)
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