Roasted Beet and Potato Soup
Rich, velvety, and brimming with earthy flavors, this Roasted Beet and Potato Soup is a delightful fusion of roasted root vegetables and aromatic spices. Bursting with the natural sweetness of caramelized beets and potatoes, this vibrant soup is elevated with fragrant thyme, a hint of cumin, and a splash of tangy red wine vinegar. Blended to creamy perfection and swirled with a touch of heavy cream, it offers a stunning deep red hue that’s as inviting as it is delicious. Perfect as a comforting starter or a light main course, this healthy and hearty recipe is easy to make and full of nourishing ingredients. Garnish with a drizzle of olive oil or fresh thyme for an elegant finishing touch. Ready in just over an hour, it’s a must-try for vibrant soup lovers!
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Recipe Information
Ingredients
- 3 medium-sized beets
- 2 medium-sized russet potatoes
- 1 medium-sized yellow onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable stock
- 0.25 cup heavy cream
- 2 teaspoons fresh thyme
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon red wine vinegar
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the beets and potatoes well. Peel the beets if desired (though the skin can be left on for additional flavor). Cut the beets and potatoes into 1-inch chunks.
Peel and quarter the onion. Peel the garlic cloves but leave them whole.
On a large baking sheet, toss the beets, potatoes, onion, and garlic with 2 tablespoons of olive oil. Sprinkle with a pinch of salt and black pepper.
Spread the vegetables into a single layer and roast in the preheated oven for 35–40 minutes, or until the beets and potatoes are tender and caramelized, flipping halfway through cooking.
Once the vegetables are done roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the roasted vegetables to the pot along with the vegetable stock, thyme, cumin, remaining salt, and black pepper.
Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, transfer the soup to a countertop blender in batches and blend until smooth.
Stir in the heavy cream and red wine vinegar, adjusting the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with a drizzle of olive oil, a dollop of cream, or fresh thyme leaves for presentation.
Serve warm and enjoy your vibrant Roasted Beet and Potato Soup!
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 40.0 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4758 mg | 101% | |
*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.
