Roasted Beet And Potato Soup Recipe

Name: Roasted Beet And Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced potatoes; 2 cups diced peeled beets; olive oil, divided; salt and ground black pepper to taste; 1 stalk celery, diced; 1 onion, diced; 1 clove garlic, minced; 4 cups chicken broth; 1/2 teaspoon dried thyme; 1 bay leaf; 1 1/2 cups whole milk; 1 tablespoon lemon juice

Servings: persons

2 cups diced potatoes
2 cups diced peeled beets
olive oil, divided
salt and ground black pepper to taste
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups whole milk
1 tablespoon lemon juice

1
Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper.
2
Roast in the preheated oven until tender, about 1 hour; allow to cool.
3
Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes.
4
Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups diced potatoes, 2 cups diced peeled beets, olive oil, divided, salt and ground black pepper to taste, and more.

Yes, Roasted Beet And Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beet And Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions