Fresh Roasted Beet Soup

Featured in the Honolulu Star-Advertiser on September 11, 2013.



Fresh Roasted Beet Soup

  • 2 pounds red beets, peeled and cut into 1-inch cubes
  • 2 shallots, coarsely chopped
  • 1 clove garlic, minced
  • 5 sprigs fresh thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 5 cups low-sodium chicken broth
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup sour cream
  • 4 tablespoons fresh parsley, chopped


  1. Preheat oven to 400°F.
  2. In a large bowl, toss beets, shallots, garlic, thyme, oil and season with salt and pepper.
  3. Place mixture on a baking sheet, in a single layer.
  4. Roast until tender, about 45 minutes, remove thyme.
  5. Bring chicken broth to a simmer and add the roasted beets.
  6. Mash roughly with a potato masher, add vinegar, dill and season to taste with salt and pepper.
  7. Serve in bowls topped with a dollop of sour cream and a sprinkle of parsley.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
200 calories, 11 g fat, 3 g saturated fat, 5 mg cholesterol, 220 mg sodium, 20 g carbohydrate, 5 g fiber, 11 g sugar, 9 g protein


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