Roasted Beet and Potato Soup
Hard French Soup

Roasted Beet and Potato Soup

Total Time
1h 48m
27m prep · 81m cook
Servings
4 people
Rating
Difficulty
Hard
25 views

I adapted this roasted beet and potato soup recipe from a vegetarian soup when my twin toddlers went through a soup-only phase. They love it, and luckily, the rest of the family enjoys it too! It's a nice, hearty purée that is super-easy, especially if you roast the potatoes and beets beforehand.

Ingredients

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

Instructions

  1. 1

    Preheat the oven to 375 degrees F (190 degrees C).

  2. 2

    Place potatoes and beets in a baking dish; drizzle with 1 tablespoon olive oil and season with salt and black pepper.

  3. 3

    Roast in the preheated oven until tender, about 1 hour. Set aside to cool.

  4. 4

    Heat remaining 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in roasted potatoes and beets, chicken broth, bay leaf, and thyme; bring to a boil. Reduce heat; simmer until celery is very tender, about 45 minutes.

  5. 5

    Off heat, discard bay leaf; purée with an immersion blender until smooth. Stir in milk and lemon juice.

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Nutrition Facts

Per serving

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