Roasted Beet Soup

When you think Valentine’s Day, soup isn’t the first thing that comes to my mind. Well, maybe it is but some would say I’m not normal. 🙂

With my love of soup at an all time high, I wanted to make a soup that really screamed romance or sexy or Valentine’s Day! So, I made what I think is a delicious bowl of silky, smooth Valentine’s Day soup, aka roasted beet soup.

First, I roasted the beets which brings out their natural sweetness. Then, I made the base of any good soup with a bunch of veggies and broth. Mix in the grated beets and there’s your best valentine lunch, brunch or dinner in a bowl.

Roasted Beet Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 2 tablespoons olive oil
  • 2 small onions, finely chopped
  • 4 cloves of garlic, crushed
  • 2 large celery stalks, chopped
  • 3 medium carrots, peeled and chopped
  • 1 quart of vegetable stock
  • 3 medium-large beets, roasted, peeled and grated
  • 1/2 tablespoon of balsamic vinegar
  • Salt and pepper, to taste


  1. In a large pot, sauté the onion in oil, followed by the celery, garlic and carrots until everything turns soft and golden, about 5-8 minutes. img_7174
  2. Add the stock and bring to boil.
  3. Add the roasted beets and reduce heat to a simmer until the vegetables are tender and the broth has thickened, about 20 minutes (add water in 1 cup increments if you prefer a thinner soup). img_7179
  4. Add the vinegar, salt and pepper.
  5. Puree the soup with a hand-held immersion blender or in small batches in a regular blender. img_7181
  6. Serve hot with sour cream or parsley as a garnish. Enjoy! 

Adapted from:

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