Roasted Beetroot, Onion and Thyme Soup

This beetroot soup is an absolute winner – it’s comforting, delicious AND it looks incredible too – that colour! Hefty enough to serve as a main course, tasty enough to have as a starter for a dinner party, you’re going to love this one.

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You might have noticed I use beetroot fairly often in my recipes; not only do I love the sweet, earthy flavour, but it’s also full of good things – see here for the benefits! It’s particularly good for runners (or anyone who works out often) because of the level of nitrates.

This beetroot soup is absolutely fantastic served with focaccia on the side. The salty focaccia works so well with the dainty sweetness that comes through from the beetroot and onion.

I’ve topped my soup with soured cream here. To make it vegan, simply omit the cream, switch with a vegan version, or top with some crispy fried onions instead.

Beetroot Soup – The Ingredients

  • Fresh, raw beetroot – you need raw beetroot for this recipe to get the right taste and texture.
  • Onion – ideally a large, yellow or white onion. You could substitute for 6 shallots (peel and cut in half before putting in the oven).
  • Fresh thyme – fresh thyme gives a much better flavour than dried in this recipe, but you can substitute if you need to.
  • Vegetable stock – you could substitute for 1 litre of water and one good vegetable stock cube.
  • Soured cream – as per note above, you can make this vegan by omitting or switching for a vegan version. You could also top with feta cheese or goats cheese instead, if you like.

Cooking the Soup

Here are my tips for making this recipe a success:

  • Don’t oversalt the soup. I only add salt here after I have added the vegetable stock, because stock often contains salt too.
  • BE CAREFUL WHEN YOU PROCESS THE SOUP! Beetroot soup is a hassle to clear up – I speak from experience!
  • When you have blitzed the soup, you can adjust the consistency. If it’s too thick for your liking, just add some water.

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Roasted Beetroot, Onion and Thyme Soup

Save This Recipe
Harriet Young
A delicious beetroot soup with great depth of flavour thanks to the pre-roasting of the vegetables.
Total Time 50 minutes
Course Soup
Servings 4 people


  • 500 g fresh raw beetroot
  • 1 large onion
  • 2 tbsps olive oil
  • 1 small handful fresh thyme
  • 1 litre vegetable stock
  • Soured cream to serve


  • Remove the stalks from the beetroot and cut into 1cm chunks, no need to peel.
  • Peel the onion and chop into segments – like an orange. Put into a large roasting tray with the beetroot and drizzle with the olive oil. Sprinkle over most of the thyme and put in the oven at 170 degrees for 30-40 minutes, until the veg is softened.
  • When the veg is cooked, tip it into a large saucepan (take out any tough sprigs of thyme) and cover with the stock. Bring to the boil, taste and season with salt and pepper.
  • Blitz the soup in a food processor until smooth.
  • To serve, top eash bowl of soup with a dollop of soured cream.
Keyword beetroot, soup

5 responses to “Roasted Beetroot, Onion and Thyme Soup”

  1. 5 stars
    I made this soup for dinner last night and it was incredible! So flavorful and the color was amazing!

  2. 5 stars
    I love how ridiculously simple but delicious this was, definitely making it again! Thank you, we love beets and are always looking for new recipes.

  3. 5 stars
    Love the combination of ingredients in this soup recipe. Comforting and delicious.

  4. 5 stars
    Looks delicious, I will try this. Thanks for sharing

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.