Roasted Beet Soup with Creme Fraiche Recipe

Name: Roasted Beet Soup with Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound red beets (about 3 medium); 1 1/2 teaspoons butter; 1 1/2 teaspoons olive oil; 1 leek (white and pale green parts only), chopped; 1 small onion, thinly sliced; 1 celery stalk, chopped; 1/8 teaspoon ground ginger; 1/8 teaspoon ground allspice; 1/8 teaspoon ground white pepper; 2 cups water; 1 small bay leaf; 1 fresh thyme sprig; 1 fresh parsley sprig; 1/4 cup whipping cream; 2 tablespoons creme fraiche or sour cream

Servings: persons

1/2 pound red beets (about 3 medium)
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
1 leek (white and pale green parts only), chopped
1 small onion, thinly sliced
1 celery stalk, chopped
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground white pepper
2 cups water
1 small bay leaf
1 fresh thyme sprig
1 fresh parsley sprig
1/4 cup whipping cream
2 tablespoons creme fraiche or sour cream

1
Preheat oven to 350F.
2
Wrap beets in foil and roast until tender when pierced with fork, about 1 hour.
3
Cool.
4
Peel beets.
5
Cut 1/4 of 1 beet into 1/4-inch cubes; reserve for garnish.
6
Cut remaining beets into 1/2-inch pieces.
7
Melt butter with oil in heavy medium saucepan over medium-high heat.
8
Add leek, onion, and celery and cook until beginning to brown, stirring frequently, about 13 minutes.
9
Stir in ginger, allspice, white pepper, and 1/2-inch beet pieces.
10
Cook until vegetables begin to stick to bottom of pot, stirring frequently, about 7 minutes.
11
Add 2 cups water, bay leaf, thyme sprig, and parsley sprig.
12
Bring to boil.
13
Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes.
14
Remove bay leaf, thyme sprig, and parsley sprig.
15
Cool soup slightly.
16
Working in batches, puree soup in blender with cream.
17
Season to taste with salt and pepper.
18
(Can be made 1 day ahead.
19
Cool slightly, cover, and refrigerate.)
20
Gently rewarm soup (do not boil).
21
Divide between 2 bowls.
22
Garnish each with 1 tablespoon creme fraiche.
23
Sprinkle with reserved beet cubes.

140

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 1/2 pound red beets (about 3 medium), 1 1/2 teaspoons butter, 1 1/2 teaspoons olive oil, 1 leek (white and pale green parts only), chopped, and more.

Yes, Roasted Beet Soup with Creme Fraiche 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 Soup with Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions