This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!
Best beets for soup
Traditional red beets are our favorite choice for this soup, due to their robust flavor and hearty texture. Alternatively, you can use yellow (golden) beets (which we used in this soup recipe) for a slightly sweeter, less earthy flavor.
You can also use a mix of red and yellow beets if you have both on hand –– the color just won't be as vibrant.
Roasting the beets ahead of time adds a delicious, slightly sweet and caramelized flavor that gives this soup an extra flavor boost. If you'd prefer to skip this step, you can cook the beets in the soup instead.
How to remove beet stains
Raw beets can leave your hands looking, well...pretty pink. Luckily, beet stains are easy to remove with lemon juice. Squeeze some fresh lemon juice on your hands, rub together and rinse.
To remove a beet stain from a cutting board, sprinkle salt over the affected area, then rub the salt into the board with half of a lemon. Rinse well and repeat as needed. Always rinse your cutting board right away after handling beets to prevent stains.
More ways to use leftover beets
- Roasted Beet and Berry Salad with strawberry balsamic poppy seed dressing
- Pickled Beet Hummus
- Roasted Beet & Kale Salad
- Smoky Beet Veggie Burgers
- Quick Pickled Beets
Ingredients
- Onion & garlic
- Beets: as mentioned above, we prefer red beets, but a mix of red and yellow beets will work, too.
- Potatoes: Yukon gold potatoes are my favorite choice for this soup, due to their creamy, rich texture.
- Carrots: for extra natural sweetness.
- Apple: a small amount of green apple adds sweetness and tartness that balances the earthy beet flavor.
- Vegetable broth
- Dairy free milk: cashew or oat milk are our favorite choices, but you could also use almond or coconut milk.
- Seasonings: salt, pepper, lemon juice, fresh dill
Instructions
- Prep the beets. Preheat the oven to 375˚ F. Slice ends off of each beets, then peel. Dice into ½ inch pieces, toss in a bit of olive oil, salt and pepper and roast for about 35 minutes. (See above for tips on removing beet stains from skin & cutting board.)
- Make the soup. Heat the oil in a large soup pot, then sauté the onions for 5-7 minutes. Add garlic, potatoes, carrots, salt and pepper and cook for another 5 minutes. Add the apple, roasted beets and vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes and carrots are tender.
- Purée and serve! Carefully transfer the soup to a heat-safe blender and blend until smooth and creamy. You can also use an immersion blender. Add in the lemon juice and milk and blend for another 30 seconds. Stir in the dill, let cook over low heat for additional 5 minutes, then serve.
Serving suggestions
I love topping this soup with a swirl of vegan greek yogurt or sour cream, fresh dill and extra salt and pepper. It's perfect served with warm, crusty bread. Alternatively, serve with a drizzle of olive oil.
Storage
- Store leftovers in the refrigerator in an airtight container for 5-7 days. Reheat on the stovetop over medium-low.
- Freezer instructions: let the soup cool completely before transferring to an airtight container. Freeze for up to 6 months. For best reheating results, defrost in the refrigerator overnight. Then, heat gently over medium-low, stirring often, until fully warmed.
More comforting soup recipes:
- Lemon Rice Soup
- Dill Pickle Soup
- Minestrone Soup
- Lentil Sweet Potato Curry Soup
- Creamy Cauliflower Potato Soup
- Coconut Curry Squash Soup
If you make this creamy vegan roasted beet soup, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
Print📖 Recipe
Creamy Beet Soup
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Diet: Vegan
Description
This vegan roasted beet soup is extra creamy, flavorful, and comforting. It's easy to make and kid-friendly. The beet flavor isn't overwhelming with the addition of potatoes, carrots and apple for a well-rounded soup. Perfect for a plant-based weeknight dinner!
Ingredients
- 3-4 tablespoon olive oil, divided
- 1 medium yellow onion, diced
- 2 large cloves of garlic, minced
- 2 cups diced beets (~3 large beets)
- 1 cup yellow potatoes, diced
- 1 cup carrot, diced
- 1 green apple, peeled and diced (we used Granny Smith)
- 4 cups vegetable broth
- 1 ¼-1 ½ teaspoon salt
- 1 tsp ground black pepper
- 2 tbsp freshly squeezed lemon juice
- 1 cup dairy free milk (we used cashew milk)
- 3-4 tablespoon fresh dill, chopped finely
Instructions
- Preheat oven to 375˚ F. To make clean up easier, line a baking sheet with parchment paper.
- Wash beets, slice off each end and peel. Dice peeled beets into ½-inch pieces. Toss with 1-2 tablespoon of olive oil to coat and sprinkle with some salt and pepper. Roast for 30-35 minutes, until fork tender. Stir once or twice while roasting.
- Preheat a large soup pot over medium heat. Add 2 tablespoon olive oil and once heated, add in onions and sauté for 5-6 minutes.
- Once onions are softened, add garlic, potatoes, carrots, salt, and pepper and stir well. Cook for 5 minutes, stirring occasionally.
- Add roasted beets, apple, and broth to the pot. Bring to a boil, then lower to medium heat and cover. Simmer for 20 minutes, until potatoes are tender.
- Carefully transfer soup to a heat safe blender and blend until smooth and creamy. Add lemon juice and milk and blend for another 30 seconds. Alternatively, keep the soup in a pot and blend with an immersion blender.
- Taste and adjust seasoning as desired. Pour soup back into the pot and stir in the fresh dill. Cook for additional 5 minutes over low heat.
- Serve hot topped with a drizzle of olive oil, fresh dill and bread.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 172
- Sugar: 8.2 g
- Sodium: 1064.1 mg
- Fat: 8.5 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 23.3 g
- Fiber: 4 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Wanda G says
Made it last night and was great. I crumbled some feta on top plus some freshly ground pepper. Perfect.
Lexi says
So glad you enjoyed!
Julie says
The beets shrunk upon roasting so the carrots took over. Next time I’ll use more beets and fewer carrot. It was delicious anyway, though not purple.
Lexi says
Glad you enjoyed 🙂
Michelle says
This is a fabulous recipe!!! I can't eat garlic and onions, so substituted a bit of cumin. We didn't have dill, so topped it with fresh parsley and a bit of crumbled goat cheese. Yum! Thanks for the recipe!
Lexi says
Yay, I'm so glad you enjoyed!
Judy Shatkin says
This was hands down the best beet soup I've ever made, and easily one of the best soups overall I've ever made...and I've made a lot of soup!!! Wow. Thank you so much for posting.
My alterations just because of what was on-hand: gala apple, some raw cashew powder instead of milk. I used a touch of salt to roast the beets but no more and the taste of the soup was fantastic. I didn't peel the apples or potatoes.
I had to cook the carrots and celery a little longer because my pieces were a bit large, but I was able to use an immersion blender without an issue.
Again, thank you so much for posting this amazing soup--I'm sure I'll be making it over and over again! <3
Lexi says
Thank you so much, I'm so glad you loved this recipe!
Cee G says
Wow! This is delicious! I made it for tonight's dinner but it's so good I'm having a small bowl of it now. 😁
I did make a few alterations based on what I had on hand + personal preference, but nothing that substantially altered the recipe - I didn't roast the beets; didnt peel the potato, beets or apple; substituted red potato, gala apple, bottled lemon juice, dried dill; added some kale that needed to be used up; reduced the amount of salt & pepper a bit; I only pureed 2 cups of the cooked soup then added back to pot, because I like something to chew to feel like I've eaten.
I will definitely make this again. And again... and again! 😋
Lexi says
So glad you enjoyed!! I'm glad those alterations worked well for you, and love the idea of only puréeing half. I'll have to try that next time! Thanks so much for your review and have a great week!
Mahgreggeat says
This recipe is really amazing! Such a comforting and delicious soup. Can’t wait to keep making this all fall long! I used an air fryer for the beets and roasted them at 400° for 12 minutes and they were perfect. I used plain, unsweetened almond milk for my non-dairy milk. Garnished this with some olive oil, flaky salt, fresh cracked black pepper, and fresh dill. Can’t stop eating it!
Lexi says
So glad you enjoyed!! Thank you so much for your comment!