Recipe courtesy of David Rosengarten

Creamy Roasted Beet Soup

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
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1 pound (about 3) beets, roasted, peeled and sliced

1 cup minced onion

3 tablespoons butter

4 cups chicken broth

1 fresh thyme or 1/2 teaspoon dried

1 bay leaf

Salt and pepper

1/2 cup heavy cream

2 to 3 tablespoons red wine vinegar

Lightly whipped cream and dill sprigs for garnish (optional)


  1. In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;