Roasted Beet and Potato Soup

This creamy roasted beet and potato soup recipe is rich in flavor from roasting the potatoes and beets and is thickened by blending with an immersion blender.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 166 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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