This roasted garlic beetroot soup is a cozy, flavorful choice for chilly days. It’s simple to prepare, pairs beautifully with crusty bread, and works well as a healthy starter or a light main course.
I enjoy making homemade soup at this time of year, and recently I was craving a smooth, thick beetroot soup. Roasting the vegetables concentrates their natural sweetness and gives the soup a lovely depth of flavour. The finished bowl has a vibrant, rich colour and a comforting texture that feels like the perfect autumn or winter comfort food.
When the vegetables come out of the oven, the aroma is irresistible: caramelised onions, roasted carrots and potatoes, and sweet, mellow roasted garlic. The roasted garlic is one of the highlights—soft, fragrant cloves that blend into the soup and add warmth without overpowering the beetroot.
What ingredients do you need?
To make this roasted beetroot and garlic soup you will need the following:
- Beetroot (about 500 g), chopped into large chunks
- One whole bulb of garlic, halved across the bulb so the cloves roast in their skins
- One large potato, peeled and cut into large chunks to add creaminess when blended
- One large carrot, cut into quarters lengthwise
- One onion (red or brown), cut into quarters
- Two tablespoons of oil (vegetable or light olive oil)
- About 1 litre of vegetable stock (homemade, ready-made, or from a stock cube)
- Salt and black pepper to taste
- Natural yoghurt to serve (optional; use a dairy-free alternative to keep the soup vegan)
How to make this roasted beetroot soup
The secret to a deep, rounded flavour is to roast the vegetables first. Spread the beetroot, potato, carrot, onion and halved garlic bulb on a large baking tray, drizzle with oil and toss to coat. Roast at 200°C until the vegetables are tender and the edges are caramelised, about 45–60 minutes depending on your oven and the size of the pieces.
Once roasted, transfer the vegetables (including the softened garlic cloves) to a saucepan. Add the vegetable stock, bring to the boil and then simmer for 10 minutes so the flavours meld. Blend until smooth and velvety using a stick blender or a jug blender in batches. Adjust the consistency with a little extra stock or water if you prefer a thinner soup.
Serve piping hot with a swirl of natural yoghurt or a dairy-free alternative. The tang of yoghurt balances the natural sweetness of the roasted beetroot and adds a creamy finish.
Can you adapt this recipe?
Yes. This roasted garlic and beetroot soup is flexible and forgiving. You can swap or add other vegetables that roast well, such as butternut squash, sweet potato or cauliflower. If you prefer a spicier note, a pinch of smoked paprika or a splash of balsamic vinegar at the end can add interest without overwhelming the main flavours.
For a vegan version, simply omit the yoghurt topping or replace it with a plant-based alternative like cashew cream or vegan yoghurt. You can also vary the herbs and seasonings to suit your taste—fresh thyme or a bay leaf during simmering works nicely.
What to serve with this soup
This soup is excellent with warm, crusty bread for dipping. A garlic and herb quick bread or warm cheese scones pair well if you want something richer. For a lighter meal, serve the soup with a crisp green salad or a handful of toasted seeds on top for texture.
What to do with the leftovers
This soup stores and reheats well, making it ideal for batch cooking. Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently on the hob and add a splash of water or stock if it has thickened in the fridge. Individual portions freeze well too—freeze in suitable containers and defrost overnight in the fridge before reheating.
Recipe
Roasted Garlic Beetroot Soup
A smooth roasted garlic and beetroot soup, ideal as a light meal or starter. Roasting the vegetables intensifies the flavour and gives the soup a beautiful colour.
Author: Corina Blum
Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins
Serves: 4 | Calories (approx.): 176 kcal
Course: Soup | Cuisine: British
Ingredients
- 500 g beetroot, chopped into large chunks
- 1 bulb garlic, halved
- 1 large potato, chopped into large chunks
- 1 large carrot, cut into quarters lengthwise
- 1 onion, cut into quarters
- 2 tablespoons oil
- 1 litre vegetable stock
- Pinch of black pepper and salt, to taste
- 4 tablespoons yoghurt or alternative, to serve (optional)
Instructions
- Preheat the oven to 200°C (390°F).
- Place the beetroot, halved garlic, potato, carrot and onion on a large baking tray. Drizzle with oil and toss to coat evenly.
- Roast for 45–60 minutes until the vegetables are soft and caramelised at the edges.
- Transfer the roasted vegetables to a saucepan, add the vegetable stock and bring to the boil. Reduce heat and simmer for 10 minutes.
- Blend the soup until smooth with a stick blender or jug blender. Adjust seasoning and consistency with extra stock or water if needed.
- Serve hot, topped with a spoonful of yoghurt or a dairy-free alternative if desired.
Notes
- To keep the soup vegan, omit the yoghurt or use a vegan topping such as cashew cream.
- Adjust the quantity of stock to create a thicker or thinner soup according to preference.
- Nutritional information is approximate and should be used as a guideline only.
Nutrition (per serving, approximate)
Calories: 176 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 7 g | Fibre: 5 g | Potassium: 746 mg
More soup recipes
If you enjoy this roasted garlic and beetroot soup, you might also like other autumn and winter soups. Here are a few ideas:
- Spiced celeriac soup
- Spiced carrot and tahini soup
- Sausage, lentil and vegetable soup
- Leftover roast vegetable soup
Keep in touch
Please let me know if you try this soup or any other recipe—reader feedback is always welcome. You can also follow the author on social media for updates, recipe ideas and seasonal inspiration.