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
March 18, 2024Ingredients
- 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
Instructions
- 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.
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