Oven roasted beet soup is a flavorful meal without cream, which makes it also suitable for vegans. It’s a vibrant soup with earthy, sweet flavor and a hint of coconut.
Here’s a simple, delicious roasted beet soup made by oven-roasting the beets first. The roasting brings out their natural sweetness and deep color. This vegetable soup uses coconut milk for creaminess and keeps the recipe dairy-free and vegan-friendly.
If you like a decorative garnish, try pan-fried carrot shavings. Use a vegetable peeler to create thin ribbons, then fry them briefly in a little oil until crisp — they add texture and a sweet contrast to the beets.
This roasted beet soup is naturally gluten-free and dairy-free, and it works well as a light lunch or a comforting dinner starter.
How to make oven roasted beet soup
Start by roasting the beets in the oven. Depending on size, they usually need about 30 minutes; smaller beets roast faster. Toss them with olive oil, salt and pepper before baking.
While the beets roast, prepare and sauté the other vegetables in a pot for about 15 minutes. Finely dice the celery since it takes longer to soften; smaller pieces will cook through more quickly.
Add vegetable stock to the sautéed vegetables and simmer. When the beets are tender, transfer them from the oven into the pot and cook together briefly for 5 minutes to meld the flavors.
Puree the soup until smooth, stir in coconut milk and heat for another few minutes. At this point assess the thickness — if the soup is too thick, thin it with additional stock or water to reach the desired consistency. Finish with a squeeze of lemon for brightness.
Julia’s tips
- Use fresh beets when possible; older beets require longer roasting. If unsure, cut them into smaller pieces so they cook faster. If they still feel firm after the recommended time, roast them a bit longer.
- If you are not following a vegan diet, vegetable broth can be swapped for chicken or turkey stock to add another layer of flavor.
- Be careful to use canned coconut milk for this recipe — not the thin coconut beverage used for drinking, and not sweetened cream of coconut. Full-fat or light coconut milk both work; light coconut milk is thinner and may require less added water and slightly more seasoning.
- This recipe doesn’t need heavy seasoning. A pinch of salt and pepper is usually enough because the roasted beets, broth and coconut milk bring plenty of flavor. Taste and adjust at the end if needed.
- The fresher the beets, the better the final flavor.
If you enjoy beets, there are many other ways to use them beyond soup. They work well in baked goods, salads, spreads and drinks.
More beet recipes
Beets are versatile: try them in baking (for example, dark chocolate beet brownies), make traditional borscht, or blend roasted beets into hummus for a colorful dip. In warmer months, beet juices combined with fruits like watermelon make refreshing post-workout drinks that can help with recovery. Pair beets with fruits or other vegetables you enjoy to balance their earthy flavor.
Print
Pin
Rate
Oven Roasted Beet Soup
Ingredients
- 1 pound beets (450 grams)
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 onion see note 1
- 2 celery stalks see note 2
- 2 cups low-sodium vegetable broth see note 3
- 1 can coconut milk see note 4
- ½ lemon juice only
Instructions
-
Preheat the oven to 350° Fahrenheit (180° Celsius).
-
Peel the beets and cut them into quarters or walnut-sized chunks. Spread them on a parchment-lined baking sheet, drizzle with about 1 tablespoon olive oil, season with salt and pepper, and bake for about 30 minutes or until soft.
-
While the beets roast, finely mince the onion and dice the celery. Sauté them in a medium pot for about 15 minutes, stirring occasionally. Add the vegetable stock and bring to a simmer.
-
Once the beets are tender, add them to the pot and cook together for 5 minutes to combine flavors.
-
Puree the soup until smooth, return to the pot and stir in the coconut milk. If the soup is too thick, thin with extra vegetable stock or water. Bring to a gentle boil, simmer for about a minute, then remove from the heat.
-
Finish with a drizzle of lemon juice or serve with a lemon wedge. Taste and adjust seasoning as needed.
-
Enjoy!
Notes
- One whole medium onion yields about 1 cup minced.
- Two large celery stalks equal roughly 1 cup diced. Celery can be replaced with ½–1 cup chopped leek if preferred.
- If not vegan or vegetarian, vegetable broth may be substituted with chicken or turkey stock.
- Use canned coconut milk (either full-fat or light). Do not use coconut beverage or sweetened cream of coconut, as they are not suitable for this savory soup.
- The soup typically needs only light seasoning because the beets, stock and coconut milk provide ample flavor. Adjust salt as needed.
- See the main post above the recipe card for additional tips and serving suggestions.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Related posts
