24 Delicious Beet Soup Recipes Amazing

Just when you thought beets couldn’t get any more versatile, we’ve rounded up 24 delicious beet soup recipes that are sure to amaze! Whether you’re craving a quick weeknight dinner, a seasonal favorite, or a bowl of comforting goodness, there’s a recipe here for every taste and occasion. Dive into our colorful collection and discover your next favorite dish—your spoon is waiting!

Classic Borscht with Sour Cream

Transform your dinner game with this vibrant, velvety borscht that’s as hearty as it is Instagram-worthy. Trust me, the sour cream swirl is non-negotiable.

Ingredients

• 1 lb beef chuck, cubed (go for grass-fed for that deep, rich flavor)
• 2 large beets, peeled and grated (wear gloves unless you want pink hands)
• 1 large carrot, diced (the sweeter, the better)
• 1 medium onion, finely chopped (yellow onions are my MVP here)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 4 cups beef broth (homemade if you’ve got it, but no shame in store-bought)
• 2 tbsp red wine vinegar (for that perfect tangy kick)
• 1 tsp sugar (balances the earthiness of the beets)
• Salt and pepper to taste (I’m generous with the pepper)
• 1/2 cup sour cream (full-fat for the win, plus extra for serving)
• Fresh dill, chopped (for that fresh, herby finish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a good sear.
2. Toss in onions and carrots, sauté until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add grated beets, beef broth, vinegar, and sugar. Bring to a boil, then reduce heat to low. Simmer for 45 minutes. Tip: Skim off any foam for a clearer broth.
4. Season with salt and pepper. Stir in sour cream until fully incorporated, about 2 minutes.
5. Serve hot, garnished with fresh dill and an extra dollop of sour cream.

Perfectly balanced between earthy and tangy, this borscht is a bowl of comfort with a luxurious texture. Play up the presentation by serving it with a side of crusty rye bread for dipping.

Roasted Beet and Garlic Soup

Forget boring soups—this roasted beet and garlic combo is a vibrant, velvety game-changer. Bold flavors and a stunning color make it a showstopper.

Ingredients

• 3 medium beets, peeled and quartered (go for the deep red ones for that Instagram-worthy hue)
• 1 whole garlic bulb, halved crosswise (trust me, roasting mellows it out beautifully)
• 2 tbsp extra virgin olive oil (my kitchen staple for roasting)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1/2 cup heavy cream (for that luxurious finish)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Preheat your oven to 400°F—no skipping, this ensures even roasting.
2. Toss beets and garlic with olive oil on a baking sheet; season with 1 tsp salt and 1/2 tsp pepper. Tip: Keep the garlic cut-side up to prevent burning.
3. Roast for 40 minutes until beets are tender and garlic is golden. Tip: A fork should slide easily into the beets.
4. Squeeze roasted garlic from its skin into a blender; add beets and 2 cups broth. Blend until smooth. Tip: Add broth gradually to control thickness.
5. Pour mixture into a pot over medium heat; stir in remaining broth and cream. Simmer for 10 minutes—watch for bubbles!
6. Season with salt and pepper if needed, but taste first—the roasting deepens flavors.

Whip this up for a soup that’s silky, rich, and slightly sweet with a garlicky punch. Serve with a swirl of cream and crusty bread for dipping—pure comfort in a bowl.

Beet and Apple Soup with Ginger

Hungry for a vibrant, velvety soup that’s as nutritious as it is Instagram-worthy? This beet and apple soup with ginger is your next kitchen adventure—packed with flavor and ready in no time.

Ingredients

• 2 large beets, peeled and diced (go for the deep red ones for that stunning color)
• 1 large apple, cored and chopped (I swear by Honeycrisp for the perfect sweet-tart balance)
• 1 tbsp fresh ginger, grated (trust me, fresh makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 1/2 cup coconut milk (the full-fat version for that creamy dreaminess)
• Salt to taste (I like to start with 1/4 tsp and adjust from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add grated ginger, sauté for 30 seconds until fragrant (this unlocks its spicy magic).
3. Toss in diced beets and chopped apple, stir to coat with the ginger-infused oil.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes—beets should be fork-tender.
5. Blend the soup until smooth using an immersion blender (or carefully in batches with a stand blender).
6. Stir in coconut milk and salt, heat through for 2 more minutes.
7. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
8. Tip: Garnish with a swirl of coconut milk and a sprinkle of cracked black pepper for contrast.
9. Tip: This soup tastes even better the next day as the flavors meld beautifully.

Mouthwatering and luxuriously smooth, this soup is a dance of sweet, earthy, and spicy notes. Serve it chilled in summer or piping hot with a crusty bread for dipping—either way, it’s a showstopper.

Creamy Beet and Coconut Soup

Rethink your soup game with this vibrant, velvety blend that’s as Instagram-worthy as it is delicious. Bold beets meet creamy coconut for a bowl that’s equal parts nourishing and decadent.

Ingredients

• 2 large beets, peeled and diced (go for the deep red ones for that pop of color)
• 1 can (13.5 oz) full-fat coconut milk (the secret to that lush texture)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 small onion, diced (yellow or white, whatever’s on hand)
• 2 cloves garlic, minced (fresh is best, but I won’t judge)
• 3 cups vegetable broth (homemade if you’re fancy, store-bought works too)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes. Tip: Don’t rush this step—flavor builds here.
3. Toss in the diced beets, stirring to coat with the onion and garlic mixture, about 2 minutes.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer until beets are fork-tender, about 20 minutes.
5. Blend the soup until smooth using an immersion blender or in batches with a countertop blender. Tip: For extra silkiness, strain through a fine-mesh sieve.
6. Stir in the coconut milk until fully incorporated and warm through, about 3 minutes. Tip: Taste and adjust salt now—it’s your last chance!

Zesty and rich, this soup is a dream with a dollop of yogurt or a sprinkle of fresh herbs. The coconut mellows the earthiness of the beets, creating a harmony of flavors that’s downright addictive.

Spicy Beet Soup with Chili and Lime

Absolutely nothing beats the vibrant kick of this Spicy Beet Soup with Chili and Lime on a lazy summer afternoon. It’s bold, it’s bright, and it’s begging to be your next kitchen adventure.

Ingredients

• 4 medium beets, peeled and diced (go for the deep red ones for that Instagram-worthy color)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity base)
• 1 small onion, finely chopped (white or yellow, whatever’s lurking in your pantry)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 1 tsp chili flakes (adjust if you’re not about that spicy life)
• 4 cups vegetable broth (homemade if you’re fancy, boxed is fine too)
• Juice of 1 lime (roll it first to get every last drop)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onion and garlic, sauté until translucent, about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Stir in beets and chili flakes, cook for another 5 minutes to let those flavors mingle.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook until beets are tender, about 20 minutes. Tip: Test a beet with a fork; it should slide in easily.
5. Remove from heat, blend until smooth with an immersion blender. Tip: For extra silkiness, strain through a fine mesh sieve.
6. Stir in lime juice and salt. Serve hot, garnished with a lime wedge and extra chili flakes if you’re feeling daring.

Outrageously creamy with a fiery kick, this soup is a riot of flavors. Try it chilled for a refreshing twist or with a dollop of yogurt to tame the heat.

Beet and Carrot Soup with Orange Zest

Transform your soup game with this vibrant bowl—**Beet and Carrot Soup with Orange Zest** is a color-packed, flavor-loaded hug in a bowl.

Ingredients

• 2 cups peeled, diced beets (go for the deep red ones for that Instagram-worthy hue)
• 1 cup peeled, diced carrots (the sweeter, the better)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 small onion, diced (yellow for sweetness, white for sharpness—your call)
• 2 cloves garlic, minced (fresh is best, no compromises)
• 4 cups vegetable broth (homemade if you’ve got it, store-bought works in a pinch)
• Zest of 1 orange (microplane it for the finest zest)
• Salt to taste (I start with 1/2 tsp and adjust)
• Fresh dill for garnish (because we eat with our eyes first)

Instructions

1. **Heat olive oil** in a large pot over medium heat until shimmering—about 1 minute.
2. **Add onion and garlic**, sauté until translucent—3 minutes max to avoid burning.
3. **Toss in beets and carrots**, stir to coat with oil, and cook for 5 minutes to soften slightly.
4. **Pour in vegetable broth**, bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes—until veggies are fork-tender.
5. **Blend soup** until smooth using an immersion blender (or carefully in batches with a stand blender).
6. **Stir in orange zest** and salt, simmer for another 2 minutes to meld flavors.
7. **Garnish with fresh dill** and serve hot. Tip: A dollop of Greek yogurt adds a creamy contrast.

**Why stop here?** The soup’s velvety texture and sweet-earthy notes with a citrusy kick make it a standout. Try it chilled on a hot day—it’s a game-changer.

Cold Beet Soup with Cucumber and Dill

Transform your summer with this Cold Beet Soup with Cucumber and Dill—refreshing, vibrant, and ridiculously easy to whip up.

Ingredients

• 4 medium beets, roasted and peeled (trust me, roasting unlocks their sweetness)
• 1 large cucumber, peeled and diced (English cucumbers work wonders here)
• 1/4 cup fresh dill, chopped (don’t skimp—this herb is the star)
• 3 cups cold water (filtered tastes best)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp salt (I swear by Himalayan pink salt)
• 1/2 cup plain Greek yogurt (full-fat for creaminess)
• Ice cubes (for serving, because extra chill is everything)

Instructions

1. Chop the roasted beets into chunks and blend until smooth—no lumps allowed.
2. Pour the beet puree into a large bowl and whisk in the cold water. Pro tip: Strain if you prefer a silkier texture.
3. Stir in the diced cucumber, chopped dill, lemon juice, and salt. Mix well—this is where the magic happens.
4. Cover and refrigerate for at least 2 hours. Patience is key; the flavors need to mingle.
5. Before serving, dollop Greek yogurt on top and add ice cubes for that instant refreshment.

Silky smooth with a tangy kick, this soup is a summer stunner. Serve it in chilled bowls or sip it straight from a mason jar for peak vibes.

Beet and Lentil Soup with Cumin

Absolutely no one has time for bland soups—this Beet and Lentil Soup with Cumin is a flavor bomb waiting to explode in your mouth. Get ready to slurp your way to happiness.

Ingredients

• 2 cups diced beets (the fresher, the better—trust me, it makes a difference)
• 1 cup green lentils (rinsed and picked over, because nobody wants a crunchy surprise)
• 1 tbsp cumin seeds (toasting them first? Chef’s kiss.)
• 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 2 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 medium onion, diced (yellow for sweetness, white for sharpness—your call)
• 2 garlic cloves, minced (more if you’re feeling bold)
• Salt to taste (I’m generous here, but you do you)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cumin seeds and toast for 30 seconds until fragrant—don’t let them burn!
2. Toss in the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic for the last minute to avoid bitterness.
3. Add the beets and lentils to the pot, stirring to coat them in the oil and spices. Pour in the vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes. The lentils should be tender, and the beets soft but not mushy.
5. Season with salt, then blend half the soup for a creamy texture with chunks, or leave it all chunky for a heartier feel.

This soup is a vibrant hug in a bowl—earthy from the beets, hearty from the lentils, with a warm cumin kick. Serve with a dollop of yogurt or a sprinkle of fresh herbs to take it next level.

Golden Beet Soup with Turmeric

Amazing how golden beets can turn into this vibrant, creamy dream. Turmeric kicks in a warm, earthy vibe—perfect for those ‘need something cozy’ days.

Ingredients

• 2 large golden beets, peeled and diced (trust me, gloves save your hands from staining)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich base)
• 1 small onion, chopped (white or yellow, whatever’s lurking in your pantry)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred stuff)
• 1 tsp ground turmeric (the star that gives it that golden glow)
• 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re real)
• 1/2 cup coconut milk (the creamy kind, not the light—this is indulgence)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add chopped onion. Sauté for 3 minutes until translucent. Tip: Don’t let them brown—keep the heat steady.
3. Toss in minced garlic and turmeric. Stir for 1 minute until fragrant. Tip: Turmeric stains, so use a wooden spoon you don’t mind coloring.
4. Add diced golden beets. Stir to coat with the onion-garlic mix.
5. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 25 minutes until beets are fork-tender.
6. Blend the soup until smooth using an immersion blender. Tip: For extra silkiness, strain through a fine mesh—but it’s divine either way.
7. Stir in coconut milk. Warm through for 2 minutes. Adjust salt if needed.

Rich, velvety, with a hint of sweetness from the beets. Serve with a drizzle of coconut milk and a sprinkle of black pepper for that Instagram-worthy swirl.

Beet and Tomato Soup with Basil

Unleash a burst of color and flavor with this vibrant soup that’s as easy to make as it is Instagram-worthy. Perfect for those who love their meals quick, nutritious, and packed with personality.

Ingredients

• 2 cups diced beets (go for fresh, the earthy sweetness is unmatched)
• 1 cup diced tomatoes (I swear by vine-ripened for that extra tang)
• 2 tbsp extra virgin olive oil (my kitchen staple for richness)
• 1/4 cup fresh basil leaves (torn, not chopped, to keep the flavor bold)
• 3 cups vegetable broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tsp salt (sea salt brings out the flavors beautifully)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced beets and tomatoes, stirring to coat them in oil. Cook for 5 minutes until they start to soften.
3. Pour in vegetable broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 20 minutes, covered.
4. Season with salt and pepper, then blend the soup until smooth using an immersion blender. Tip: For a chunkier texture, blend half the soup and leave the rest as is.
5. Stir in torn basil leaves just before serving to preserve their vibrant color and aroma. Tip: Reserve a few leaves for garnish to make your dish pop.
6. Serve hot, with a drizzle of olive oil and extra basil on top for that restaurant-quality finish. Tip: Pair with crusty bread for dipping and enjoy the contrast of textures.

Velvety smooth with a hint of earthiness from the beets and a bright kick from the tomatoes, this soup is a feast for the senses. Try serving it chilled on a hot day for a refreshing twist.

Beet and Potato Soup with Leeks

Kickstart your meal prep with this vibrant Beet and Potato Soup with Leeks—**bold flavors**, **creamy texture**, and **minimal fuss**.

Ingredients

• 2 cups diced beets (peeled, for that deep ruby hue)
• 1.5 cups chopped potatoes (Yukon Golds are my fave for creaminess)
• 1 cup sliced leeks (white and light green parts only, save the tops for stock)
• 4 cups vegetable broth (homemade if you’ve got it, but boxed works in a pinch)
• 2 tbsp extra virgin olive oil (the good stuff—it’s worth it)
• 1 tsp salt (I like sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tbsp apple cider vinegar (a splash to brighten everything up)

Instructions

1. **Heat olive oil** in a large pot over medium heat until shimmering—about 1 minute.
2. **Add leeks**, stirring occasionally, until softened—about 3 minutes. Tip: Don’t let them brown!
3. **Toss in beets and potatoes**, stirring to coat with oil. Cook for 2 minutes to slightly caramelize.
4. **Pour in vegetable broth**, bringing to a boil. Then, reduce heat to simmer. Tip: Skim off any foam for a clearer soup.
5. **Season with salt and pepper**, then cover and simmer for 25 minutes, or until veggies are fork-tender.
6. **Stir in apple cider vinegar** off the heat. Tip: This step is non-negotiable for balancing flavors.
7. **Blend soup** until smooth (or leave chunky if you prefer texture).

Velvety with a hint of earthiness, this soup is a stunner. Serve with a dollop of crème fraîche or a sprinkle of dill for an extra pop.

Beet and Quinoa Soup with Spinach

Kickstart your day with a bowl that’s as vibrant as your morning energy—this Beet and Quinoa Soup with Spinach is a powerhouse of flavor and nutrition, ready in under 30 minutes.

Ingredients

• 2 cups peeled and diced beets (go for the deep red ones for that Instagram-worthy color)
• 1 cup quinoa (rinsed well—trust me, you don’t want that bitter aftertaste)
• 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 2 cups fresh spinach (packed—it wilts down to nothing)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (white or yellow, your call)
• 2 cloves garlic, minced (more if you’re a garlic fiend like me)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent—about 3 minutes.
2. Toss in the beets, stirring occasionally, for another 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil. Tip: Cover the pot to speed up boiling.
4. Add quinoa, reduce heat to low, and simmer for 15 minutes. Tip: Stir occasionally to prevent sticking.
5. Once quinoa is cooked (you’ll see little tails), stir in spinach until just wilted—about 1 minute. Tip: Overcooking spinach turns it mushy.
6. Season with salt and pepper, give it a final stir, and remove from heat.

Bold in color and rich in earthy flavors, this soup is a textural dream with the quinoa’s bite and the silkiness of cooked beets. Serve it with a dollop of Greek yogurt or a sprinkle of feta for a creamy contrast.

Beet and Chickpea Soup with Lemon

Elevate your soup game with this vibrant Beet and Chickpea Soup with Lemon—it’s a bowl of sunshine that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 cups diced beets (peeled for smoother texture, but leave ’em rustic if you prefer)
• 1 cup cooked chickpeas (canned works, but I soak dried ones overnight for extra creaminess)
• 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 2 tbsp extra virgin olive oil (the good stuff—it makes a difference)
• 1 tbsp lemon zest (Meyer lemons are my fave here for their sweetness)
• 2 tbsp lemon juice (freshly squeezed, please—bottled just won’t do)
• 1 tsp ground cumin (toasted whole seeds ground fresh if you’re feeling fancy)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 2 minutes.
2. Add diced beets and sauté until they start to soften, about 5 minutes. Tip: Don’t rush this—the caramelization adds depth.
3. Stir in cumin and cook for 30 seconds until fragrant. This blooms the spices, trust me, it’s a game-changer.
4. Pour in vegetable broth and bring to a boil. Then, reduce heat to a simmer and cook for 20 minutes, or until beets are tender.
5. Add chickpeas and simmer for another 5 minutes to warm through. Tip: Mash a few chickpeas against the side of the pot to thicken the soup naturally.
6. Remove from heat and stir in lemon zest and juice. Tip: Add the lemon off the heat to preserve its bright flavor.
7. Season with salt, starting with 1/2 tsp and adjusting to your liking.

Zesty and earthy, this soup strikes the perfect balance with its creamy chickpeas and tender beets. Serve it with a dollop of yogurt and a sprinkle of fresh dill for a pop of color and freshness.

Beet and Barley Soup with Mushrooms

Unlock the earthy goodness of this hearty bowl—packed with vibrant beets, chewy barley, and umami mushrooms. It’s a hug in a bowl, ready in under an hour.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for depth)
• 1 large onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh only, please)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 2 medium beets, peeled and diced (wear gloves to avoid stains)
• 1 cup pearl barley (rinsed well to remove excess starch)
• 6 cups vegetable broth (homemade or low-sodium store-bought)
• 1 tsp dried thyme (or 1 tbsp fresh)
• Salt and freshly ground black pepper (to your liking, but don’t skimp)
• 1 tbsp apple cider vinegar (for a bright finish)
• Fresh dill, chopped (for garnish, trust me on this)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic; sauté for 3 minutes until fragrant and translucent.
3. Toss in mushrooms; cook for 5 minutes until they release their juices and brown slightly.
4. Stir in beets and barley; toast for 2 minutes to deepen flavors.
5. Pour in vegetable broth and add thyme; bring to a boil.
6. Reduce heat to low, cover, and simmer for 40 minutes until barley is tender.
7. Season with salt, pepper, and apple cider vinegar; stir well.
8. Ladle into bowls, garnish with dill, and serve hot.

Yield a spoonful—it’s a symphony of textures: creamy barley, tender beets, and meaty mushrooms. Try it with a dollop of sour cream for extra richness.

Beet and Kale Soup with Garlic

Let’s dive into a bowl of vibrant, earthy goodness that’s as nutritious as it is Instagram-worthy. This beet and kale soup with garlic is your next kitchen obsession—bold flavors, minimal effort.

Ingredients

• 3 medium beets, peeled and diced (go for the deep red ones for that pop of color)
• 4 cups kale, stems removed and chopped (I’m a fan of curly kale for texture)
• 4 cloves garlic, minced (fresh is best, but hey, we’ve all been there)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 4 cups vegetable broth (homemade if you’re feeling fancy)
• 1 tsp salt (adjust as you go, but start here)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Heat olive oil in a large pot over medium heat (about 2 minutes until shimmering).
2. Add minced garlic, sauté until fragrant (30 seconds—don’t let it burn!).
3. Toss in diced beets, stir to coat with oil and garlic (this is where the magic starts).
4. Pour in vegetable broth, bring to a boil (keep an eye on it, it happens fast).
5. Reduce heat to low, simmer for 20 minutes (beets should be fork-tender).
6. Add chopped kale, cook for another 5 minutes (just until wilted).
7. Season with salt and pepper, stir well (taste and adjust now).

This soup is a velvety, earthy dream with a hint of garlicky punch. Try topping with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for crunch.

Beet and Sweet Potato Soup with Cinnamon

Just when you thought soups couldn’t get more vibrant, this beet and sweet potato number slaps with color and coziness. Packed with earthy sweetness and a cinnamon kick, it’s a hug in a bowl.

Ingredients

• 2 medium beets, peeled and diced (go for the deep red ones for that Instagram-worthy hue)
• 1 large sweet potato, peeled and cubed (the orange-fleshed kind brings the perfect sweetness)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity base)
• 1 small onion, diced (white or yellow, whatever’s lurking in your pantry)
• 2 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 tsp ground cinnamon (trust me, it’s the secret weapon)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add onion and garlic, sauté until translucent, about 3 minutes. Tip: Keep stirring to avoid burning.
3. Toss in beets and sweet potato, stir to combine with the onions. Tip: The harder the veggies, the longer they’ll take to soften, so keep the dice uniform.
4. Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until veggies are fork-tender.
5. Stir in cinnamon, salt, and pepper. Simmer uncovered for another 5 minutes to let flavors marry.
6. Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches. Tip: If using a blender, let the soup cool slightly to avoid a steam explosion.

Pure bliss in every spoonful, this soup’s velvety texture and sweet-spicy profile make it a standout. Serve with a dollop of Greek yogurt or a sprinkle of toasted walnuts for crunch.

Beet and Parsnip Soup with Thyme

Transform your dinner game with this vibrant beet and parsnip soup—**bold flavors**, **silky texture**, and a **hint of thyme** make it a showstopper.

Ingredients

• 2 cups peeled and diced beets (go for the deep red ones for that Instagram-worthy color)
• 1 cup peeled and diced parsnips (their natural sweetness balances the earthiness of the beets)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich, fruity base)
• 1 small onion, diced (yellow onions work best for their mild sweetness)
• 2 cloves garlic, minced (fresh is key—no jarred stuff here)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tsp fresh thyme leaves (dried thyme in 1/2 tsp if you must, but fresh is dreamy)
• Salt to taste (I like a flaky sea salt for finishing)
• Freshly ground black pepper (a few twists to brighten it all up)

Instructions

1. **Heat** olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. **Add** onion and garlic, sautéing until translucent—3-4 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. **Toss in** beets and parsnips, stirring to coat with the onion mixture—2 minutes.
4. **Pour in** vegetable broth, bringing to a boil. Then, **reduce heat** to a simmer, covering the pot. Cook until veggies are fork-tender—25 minutes. Tip: Keep the lid slightly ajar to prevent overflow.
5. **Remove** from heat, **stir in** thyme, and **blend** until smooth with an immersion blender. Tip: For extra silkiness, strain through a fine-mesh sieve.
6. **Season** with salt and pepper, adjusting to your liking.

Velvety smooth with a sweet-earthiness, this soup pairs **divinely** with a dollop of crème fraîche or crunchy garlic croutons. Serve it chilled in summer or piping hot when the leaves start to fall—**versatility at its finest**.

Beet and Cauliflower Soup with Nutmeg

Viral recipes come and go, but this Beet and Cauliflower Soup with Nutmeg? It’s here to stay. Bold flavors, creamy texture, and a pop of color that’ll make your feed shine.

Ingredients

• 2 cups peeled, diced beets (go for fresh—they’re sweeter)
• 3 cups cauliflower florets (the smaller, the quicker they cook)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh only, please)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1/2 tsp nutmeg (freshly grated packs a punch)
• Salt to taste (I like sea salt for its minerals)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Swirl to coat the bottom evenly.
2. Add onion and garlic. Sauté until translucent, about 3 minutes. Watch for garlic—it burns fast.
3. Toss in beets and cauliflower. Stir to mix with onions. Tip: This step builds flavor, don’t rush it.
4. Pour in vegetable broth. Bring to a boil, then simmer for 20 minutes. Tip: Lid on for less evaporation.
5. Remove from heat. Blend until smooth. A hand blender works wonders here.
6. Stir in nutmeg and salt. Blend again if needed for consistency.

This soup? Velvety with a earthy sweetness from the beets, balanced by nutmeg’s warmth. Serve with a dollop of yogurt or crusty bread for dipping.

Beet and Pumpkin Soup with Sage

Savory meets sweet in this vibrant bowl of comfort. Blend earthy beets and creamy pumpkin with aromatic sage for a soup that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 cups diced pumpkin (I go for sugar pumpkin—sweeter and smoother)
• 1 cup peeled, diced beets (the deeper the red, the richer the flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for that fruity kick)
• 1 tbsp chopped fresh sage (dried works, but fresh is game-changing)
• 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add pumpkin and beets. Sauté for 5 minutes, stirring occasionally, until they start to soften.
3. Sprinkle in sage, salt, and pepper. Cook for another 2 minutes to release the aromas.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, or until veggies are fork-tender.
5. Use an immersion blender to puree the soup until smooth. (Tip: For extra silkiness, strain through a fine mesh sieve.)
6. Taste and adjust seasoning if needed. (Tip: A dash of maple syrup can enhance the natural sweetness.)
7. Serve hot. (Tip: Garnish with a sage leaf and a drizzle of olive oil for that chef’s touch.)

Absolutely velvety with a hint of earthiness, this soup pairs beautifully with crusty bread or a dollop of Greek yogurt. Try serving it in hollowed-out mini pumpkins for a festive twist that’ll wow your guests.

Beet and Zucchini Soup with Mint

Hit up your blender for this vibrant, veggie-packed soup that’s as easy as it is Instagram-worthy. Bold flavors and a creamy texture make it a summer staple.

Ingredients

• 2 medium beets, peeled and diced (trust me, wear gloves unless you want pink hands)
• 1 large zucchini, chopped (no need to peel, the skin adds nice texture)
• 1 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 3 cups vegetable broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1/4 cup fresh mint leaves (plus extra for garnish, because we eat with our eyes first)
• Salt to taste (I like to start with 1/2 tsp and adjust from there)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced beets and chopped zucchini. Sauté for 5 minutes, stirring occasionally, until they start to soften.
3. Pour in vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, or until beets are fork-tender.
4. Remove from heat. Stir in mint leaves. Let cool slightly, about 5 minutes.
5. Blend soup in batches until smooth. Pro tip: Don’t overfill the blender to avoid spills.
6. Return soup to pot. Warm over low heat if needed. Taste and adjust salt.
7. Serve hot, garnished with extra mint leaves. For a fancy touch, drizzle with olive oil.

Velvety smooth with a sweet earthiness from the beets, balanced by the fresh zing of mint. Try it chilled on a hot day—it’s surprisingly refreshing.

Beet and Corn Soup with Cilantro

Kickstart your meal with this vibrant Beet and Corn Soup with Cilantro—a bowl full of earthy sweetness and a fresh herby kick that’s as easy to make as it is delicious.

Ingredients

• 2 large beets, peeled and diced (go for the deep red ones for that Instagram-worthy color)
• 1 cup corn kernels (fresh or frozen, but fresh off the cob is my summer favorite)
• 1 tbsp extra virgin olive oil (the good stuff makes a difference)
• 1 small onion, diced (white or yellow, whatever’s lurking in your pantry)
• 2 cloves garlic, minced (because more garlic is always better)
• 4 cups vegetable broth (homemade if you’ve got it, but no shame in store-bought)
• 1/2 cup fresh cilantro, chopped (don’t skimp—this is the star)
• Salt to taste (I’m generous here to balance the sweetness)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Toss in minced garlic and cook for another 30 seconds until fragrant—just don’t let it burn!
4. Throw in the diced beets and corn, stirring to coat them in the oil and onion mixture.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to simmer. Cover and let it bubble away for 20 minutes until the beets are tender.
6. Stir in the chopped cilantro and salt, then remove from heat. Let it sit for 5 minutes to let the flavors marry.
7. Blend half the soup if you like it creamy, or leave it chunky for texture—your call!

Mmm, this soup is a texture dream—creamy from the blended beets, with little pops of corn. Serve it with a dollop of Greek yogurt or a sprinkle of feta for a tangy twist.

Beet and Pea Soup with Tarragon

Kickstart your day with a vibrant bowl that’s as nutritious as it is Instagram-worthy. This beet and pea soup with tarragon is a game-changer—bold flavors, creamy texture, and a pop of color that’ll brighten any meal.

Ingredients

• 2 cups peeled and diced beets (go for fresh, the earthy sweetness is unmatched)
• 1 cup frozen peas (trust me, the convenience is worth it)
• 1 tbsp extra virgin olive oil (my kitchen staple for that rich depth)
• 1 small onion, diced (yellow for sweetness, white for sharpness—your call)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 4 cups vegetable broth (homemade if you’ve got it, store-bought works in a pinch)
• 1 tbsp fresh tarragon, chopped (dried in a pinch, but fresh is the star here)
• Salt and pepper (to taste, but don’t skimp—season as you go)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering—about 1 minute.
2. Add diced onion and a pinch of salt. Sauté until translucent, 3-4 minutes. Tip: Salt draws out moisture, speeding up the process.
3. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it brown!
4. Toss in beets, stirring to coat. Cook for 5 minutes to slightly soften.
5. Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes until beets are tender. Tip: A fork should slide in easily.
6. Add peas and tarragon, simmer uncovered for 5 minutes. The peas should brighten but stay plump.
7. Blend until smooth with an immersion blender or in batches in a countertop blender. Tip: For extra silkiness, strain through a fine-mesh sieve.
8. Season with salt and pepper, then serve hot. Garnish with a drizzle of olive oil or a tarragon sprig if you’re feeling fancy.

Ladle this velvety soup into bowls and watch the magenta hue steal the show. The tarragon adds a subtle licorice kick, balancing the earthiness of the beets and the sweetness of the peas. Serve with crusty bread for dipping, or go rogue and top with a dollop of Greek yogurt for creaminess.

Beet and Asparagus Soup with Lemon Thyme

Craving a soup that’s as vibrant as your feed? This Beet and Asparagus Soup with Lemon Thyme is a creamy, dreamy bowl of goodness that’s Insta-worthy and packed with flavor.

Ingredients

• 2 cups diced beets (peeled for that smooth texture)
• 1 cup chopped asparagus (the thinner stalks are sweeter, trust me)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 small onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh only, please)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 tsp lemon thyme leaves (fresh is game-changing)
• 1/2 cup heavy cream (for that lush finish)
• Salt to taste (I like a flaky sea salt here)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Toss in beets and asparagus, stirring to coat with oil, cook for 5 minutes.
4. Pour in vegetable broth, bring to a boil, then simmer for 20 minutes until veggies are fork-tender.
5. Blend the soup until smooth using an immersion blender (or in batches with a regular blender).
6. Stir in lemon thyme and heavy cream, heat through for 2 minutes.
7. Season with salt, adjusting until it sings to your taste buds.

Dive into this velvety soup with a swirl of cream and a sprinkle of thyme. The beets lend an earthy sweetness, while the asparagus keeps it fresh—perfect with crusty bread or as a fancy starter.

Beet and Broccoli Soup with Cheese

Dive into this vibrant Beet and Broccoli Soup with Cheese that’s as nutritious as it is Instagram-worthy. Perfect for those chilly evenings or when you need a color-packed meal.

Ingredients

• 2 cups diced beets (the deeper the red, the richer the flavor)
• 3 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1 tbsp extra virgin olive oil (my kitchen staple for everything)
• 1 small onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (because more garlic is always better)
• 4 cups vegetable broth (homemade if you’ve got it)
• 1 cup shredded cheddar cheese (sharp for that kick)
• 1/2 cup heavy cream (for that silky finish)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat olive oil in a large pot over medium heat. Tip: Wait until the oil shimmers to add onions—this prevents sticking.
2. Add chopped onions and garlic, sauté until translucent, about 3 minutes. Tip: Stir constantly to avoid burning.
3. Toss in beets and broccoli, stir to coat with the onion mixture, about 2 minutes.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes. Tip: Cover the pot to lock in flavors.
5. Once veggies are tender, blend the soup until smooth using an immersion blender. Safety tip: Let it cool slightly to avoid splatters.
6. Stir in heavy cream and cheddar cheese until fully melted and incorporated, about 3 minutes.
7. Season with salt and pepper, serve hot. Final touch: A sprinkle of extra cheese on top never hurts.

Feel the creamy texture hug your spoon with each bite, the earthy beets and sharp cheese creating a harmony of flavors. Try serving with crusty bread for dipping or a dollop of sour cream for extra richness.

Conclusion

Concluding our culinary journey, these 24 beet soup recipes offer a treasure trove of flavors waiting to brighten your table. Whether you’re a seasoned chef or a curious newbie, there’s a bowl here with your name on it. Don’t forget to share which recipe stole your heart in the comments below and pin your favorites to spread the beet love on Pinterest. Happy cooking!