Roasted Beet and Potato Soup Recipe

Roasted beet and potato soup is a delightful dish that combines the earthy flavors of beets with the creaminess of potatoes. This hearty and comforting soup is the perfect way to warm up during the colder months and makes a fantastic addition to any dinner table. The roasted beets bring a slightly sweet and nutty flavor to the soup, while the potatoes add a rich and velvety texture. Together, they create a wonderfully flavorful and satisfying dish that is sure to be a hit with family and frie...

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
½ teaspoon dried thyme
1 bay leaf
1 ½ cups whole milk
1 tablespoon lemon juice

Information

Prep Time: 20 mins
Cook Time: 1 hr 50 mins
Total Time: 2 hrs 10 mins
Servings: 6
Yield: 6 servings

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.

Roast in the preheated oven until tender, about 1 hour; allow to cool.

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.

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.

Nutrition

166 cal.

Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 6mg
Sodium: 69mg
Total Carbohydrate: 19g
Dietary Fiber: 3g
Total Sugars: 7g
Protein: 4g
Vitamin C: 15mg
Calcium: 93mg
Iron: 1mg
Potassium: 503mg

How to Make Roasted Beet and Potato Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

166 cal.

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