Pages Navigation Menu

Roasted Beet and Garlic Soup

It is February 24 and winter finally decided to make an appearance!  We have had a really mild winter here in SE Michigan.  Very little snow and really mild temperatures.  But today we are getting our first big snowstorm of the year.  Forecasters are predicting 4-8 inches of snow here today!   It really is beautiful out and we don’t have anywhere we have to go so we are going to enjoy a quiet day at home and probably do some sledding!

Today I am sharing a good winter soup with you.  Let me say that I am not a fan of beets at all.  I think they taste like dirt.  However, in the spirit of detox week I bought a bunch (not meaning a lot!) of beets to try.  Inspired by Sprint 2 The Table I did try a beet and orange smoothie that was actually tasty!

I thought this soup was good.  If you are a fan of beets you will think it is really good (I think!)  My 5 year old ate all of her’s so that is always a good sign.  Hubby liked it too.  The soup is a beautiful color and has a very velvety texture.

Roasted Beet and Garlic Soup

Yield: 4 cups

Roasted Beet and Garlic Soup

A richly hued vegan soup with a velvety texture.


  • 4 smallish beets
  • 1 head of garlic
  • 1 leek, sliced
  • 3 cups vegetable broth
  • 1-2 tsp thyme
  • salt and pepper
  • juice of 1/2 lemon


  1. Preheat oven to 400 degrees.
  2. Rub the beets and garlic with olive oil and place on baking sheet. (Wrap them in foil first if you have it. I was out!)
  3. Roast the garlic for about 30 minutes and the beets for about an hour. Set aside to cool.
  4. Once cool peel and quarter the beets. Squeeze the flesh out of the garlic.
  5. Preheat medium soup pot. Add a drizzle of olive oil.
  6. Saute the leeks until tender, about 5 minutes.
  7. Add the beets, garlic, broth, thyme, salt, and pepper.
  8. Cook about 10-15 minutes.
  9. Puree in blender or using the immersion blender.
  10. Add the lemon juice just before serving.


Adapted from Whole Living

Enjoy your weekend everyone!  I wouldn’t mind being snowbound all weekend :)

This post shared at SoupaPalooza!

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset

Never Miss A Recipe!


  1. What a gorgeous soup! I can’t wait to try it. I’m so impressed your 5 year old like it!

    Thanks fo the shout out – glad you enjoyed the smoothie. :)

    • The kids loved the smoothies!

  2. Soup looks very good. I agree beets do have an earthy flavor. I like the pickled ones best but I always add them when I make carrot juice, nice flavor. Stay warm.

    • Thank you! I am enjoying the beautiful whiteness outside!

  3. I love beets! And that soup has such gorgeous color.. thanks for sharing!!

    • Your welcome. And if you love beets I think you would really like the soup.

  4. Look at that color – it has to be good!! I really like beets, although they can be messing (and staining) to work with, it’s worth it to me. This soup sounds delicious and I do have some beets in the fridge – I’ll have to give it a try!

    • Definitely messy. Let me know how you like it!

  5. Jamie, Thanks so much for visiting Eat2gather! Your soup looks fabulous. You should link it up with Soupapalooza tomorrow. I love beets, so healthy, and delicious. So good to meet another Michigan foodblogger ; )

    • Thanks for the info on soupapalooza! It looks like fun and I will definitely link up. Have a great week!

Leave a Comment

Your email address will not be published. Required fields are marked *