Roasted Beet and Potato Soup Recipe

50 minutes Cook
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This hearty and healthy soup is a delicious way to enjoy the earthy flavors of beets and potatoes. The combination of roasted beets and potatoes adds a rich depth of flavor, while the creaminess of the soup is enhanced by a touch of sour cream. This recipe is perfect for a chilly day when you want something warm and comforting.

Roasted Beet and Potato Soup

Roasted Beet and Potato Soup

Roasted Beet and Potato Soup is a creamy and delicious soup that is perfect for a cold day. This soup is made with roasted beets and potatoes, which add a rich and earthy flavor. A touch of sour cream adds a creamy texture and tanginess to the soup. This recipe is easy to make and can be served as a main course or as a starter.
prep time
15 minutes
cooking time
50 minutes
total time
1 hour 5 minutes


  • Large baking sheet

  • Large pot

  • Blender or immersion blender


  • 2 medium beets, peeled and chopped

  • 2 medium potatoes, peeled and chopped

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1/2 cup sour cream

  • Salt and pepper, to taste

  • Olive oil, for roasting


Preheat the oven to 400°F.
In a large baking sheet, toss the chopped beets and potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender and lightly browned.
In a large pot, heat some olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté until soft and fragrant, about 5 minutes.
Add the roasted beets and potatoes to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes.
Remove the pot from heat and puree the soup with an immersion blender or transfer to a blender and blend until smooth.
Add the sour cream to the pot and stir until well combined. Season with salt and pepper to taste.
Serve hot with a dollop of sour cream and some crusty bread.


Make sure to wear gloves when handling beets to prevent staining your hands. You can use an immersion blender to blend the soup directly in the pot, or transfer the soup to a blender in batches to puree.
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