This vibrant Beet Soup comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! You can switch up the vegetables to suit your taste or use it as a way to clean out the fridge, perfect for getting rid of those odds and ends hanging out in there! Trust me, it’s a comforting bowl of goodness that’ll have you coming back for seconds (or thirds!).
The Ingredients You’ll Need for This Beet Soup
- 2 medium beets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Yogurt or herbs for serving
Let’s Get Cooking!
Step-by-Step Instructions
In a pot, heat the olive oil over medium heat for about 1-2 minutes until it shimmers.
Add the chopped onion and minced garlic, stirring occasionally until the onions become translucent, this will take about 3-4 minutes. Your kitchen will smell so good right about now!
While those are softening, peel and chop the beets into small chunks, about 1-inch pieces work well.
Toss in the chopped beet cubes to the pot. Following that, pour in the vegetable broth and bring everything to a boil. Let me tell you, the color is going to be stunning!
Once boiling, reduce the heat and let it simmer for about 20-30 minutes until the beets are tender. You can poke one with a fork to check; they should give easily.
Grab your immersion blender and, carefully, puree the soup until it’s smooth and creamy! If you don’t have one, you can transfer it to a blender in batches, just be cautious with hot liquids.
Season with a couple pinches of salt and pepper to taste. Give it a taste test and adjust as needed, maybe a squeeze of lemon juice to brighten it up!
Serve warm in bowls, topped with a dollop of yogurt or a sprinkle of your favorite fresh herbs. Grab some crusty bread on the side, it’s the perfect addition!
Why I Love This Recipe
This is my go-to recipe when I want something that’s both comforting and nourishing. There’s just something about the smoothness of beet soup that feels like a warm hug inside. Plus, you can use whatever you’ve got on hand, like that leftover half onion or those herbs that are about to go bad. Oh, and let me tell you: my kids absolutely love this soup, especially when we make a game out of counting the beets in their bowls makes it fun, right? The best part is, you can whip it up in no time, which is perfect for a busy weeknight.
If you loved this Beet Soup, be sure to check out my Easy Potato Soup, my Lasagna Soup, or my Crockpot Chicken Parmesan Soup!
Why This Recipe Works
Quick & Easy
The beauty of this soup? It comes together in under 30 minutes! Perfect for when you’re short on time but still want something healthy on the table.
One Pot Wonder
All of this magic happens in just one pot! Minimal cleanup means more time for you to relax after a busy day. Less dishwashing = happy cook!
Customizable
Use whatever ingredients you have on hand carrots, sweet potatoes, or even canned tomatoes would work! This soup is so versatile, it’s perfect for experimenting with flavors or clearing out your fridge.
Comfort Food
Loaded with tons of flavor, with that creamy texture just begging for crusty bread on the side. You really can’t go wrong here; every bowl is like a warm embrace on a chilly evening.
Budget-Friendly
Most of the ingredients are basic staples, meaning it’s easy to keep on hand! Beets are typically affordable, and you might already have some of the other ingredients. Such a win-win!
Serving and Storage Tips
How to Serve This Beet Soup
This soup is heavenly served warm, alongside a slice of crusty bread, or even some crunchy crackers. I can imagine it being a hit as an appetizer for a dinner party or paired with a simple salad for a light meal.
Keeping Leftovers Fresh
Leftover beet soup keeps well in the fridge for about 3-4 days in an airtight container. Just be sure to let it cool to room temperature before you transfer it!
Reheating Instructions
For reheating, you can warm it up in a pot over low heat, stirring frequently until it’s heated through, about 5-7 minutes. You can also microwave it in short intervals, stirring in between to ensure even heating.
Freezer Friendly
Absolutely! This soup freezes beautifully! You can keep it in freezer-safe containers for up to 3 months. Just make sure to leave a little space at the top of the container, as it may expand when frozen. To reheat, thaw overnight in the fridge and then warm it on the stovetop.
In the world of soup, this Beet Soup has definitely taken a special place in my heart (and stomach!). So grab your ingredients, get that pot ready, and treat yourself to a comforting bowl of beautiful, delicious beet goodness. Happy cooking! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips
Easy Beet Soup
Ingredients
Method
- In a pot, heat the olive oil over medium heat for about 1-2 minutes until it shimmers.
- Add the chopped onion and minced garlic, stirring occasionally until the onions become translucent, about 3-4 minutes.
- Peel and chop the beets into small chunks, about 1-inch pieces.
- Toss the chopped beet cubes into the pot. Pour in the vegetable broth and bring everything to a boil.
- Once boiling, reduce the heat and let it simmer for about 20-30 minutes until the beets are tender.
- Using an immersion blender, carefully puree the soup until it’s smooth and creamy. Alternatively, transfer it to a blender in batches.
- Season with salt and pepper to taste, adjusting as needed.
- Serve warm, topped with yogurt or fresh herbs, alongside crusty bread.