Creamy Beet Soup
Velvety, vibrant, and packed with earthy sweetness, this Creamy Beet Soup is a feast for both the eyes and the taste buds. Made with nutrient-rich beets, hearty potatoes, and a splash of heavy cream, this comforting soup achieves a silky texture that’s perfect for cozy evenings. Aromatic onions and garlic create a flavorful base, while a touch of apple cider vinegar balances the natural sweetness of the beets. Ideal for vegetarians, this richly hued soup is simple to prepare and makes an impressive addition to your meal rotation. Garnish with a dollop of tangy sour cream or Greek yogurt and a sprinkle of fresh dill for an elegant, restaurant-worthy presentation. Whether you’re hosting a dinner party or meal prepping for the week, this quick beet soup recipe—ready in under an hour—delivers warmth and nourishment in every spoonful.
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Recipe Information
Ingredients
- 4 medium (about 1.5 pounds) beets
- 2 tablespoons olive oil
- 1 large (chopped) onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 2 medium (peeled and diced) potatoes
- 0.5 cups heavy cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (chopped, optional for garnish) fresh dill
- 0.25 cups (for garnish, optional) sour cream or Greek yogurt
Instructions
Wash, peel, and dice the beets into 1-inch pieces to ensure even cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.
Add the minced garlic and stir for 1 minute until fragrant.
Stir in the diced beets and potatoes, coating them well with the onion and garlic mixture.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 30 minutes, or until the beets and potatoes are tender when pierced with a fork.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup in batches to a countertop blender.
Once smooth, return the soup to low heat and stir in the heavy cream and apple cider vinegar. Taste and adjust seasoning with salt and black pepper as needed.
Serve the soup hot, garnished with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill if desired.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 24.5 g | 87% | |
| Total Sugars | 54.5 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3157 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
