Roasted Beetroot Soup Recipe

Name: Roasted Beetroot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 pounds beetroot; 2 brown onions with skin; 1 handful fresh thyme; 3 bay leaves; olive oil; salt; 2/3 tablespoon honey; 2/3 tablespoon balsamic vinegar; 3 1/8 cups beef stock; 1 7/16 teaspoons smoked paprika Hot or Medium; 1 baked potato optional for serving; sour cream optional for serving

Servings: persons

1 2/3 pounds beetroot
2 brown onions with skin
1 handful fresh thyme
3 bay leaves
olive oil
salt
2/3 tablespoon honey
2/3 tablespoon balsamic vinegar
3 1/8 cups beef stock
1 7/16 teaspoons smoked paprika Hot or Medium
1 baked potato optional for serving
sour cream optional for serving

1
Place the beetroot, onions, thyme, bay leaves and salt with a generous splash of olive oil in a roasting pan and roast at 200u00b0C for about 60 -90 minutes until soft.
2
Remove the beetroot from the roasting pan, and rub the skin off (please remember the gloves).
3
Cut the beetroot into quarters and place in a large pot.*** (see note below)
4
Add the onion flesh only (no skins) .
5
Add the all the other ingredients and bring to a boil.
6
Simmer at a rolling boil for about 30 minutes.
7
Puree the soup to your liking, I like it smooth with a few beetroot pieces for texture.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 2/3 pounds beetroot, 2 brown onions with skin, 1 handful fresh thyme, 3 bay leaves, and more.

Yes, Roasted Beetroot 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.

Roasted Beetroot Soup

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