Roasted Beet and Feta Soup is a creamy, vibrant soup made with sweet roasted beets, aromatic vegetables, and tangy feta cheese. This easy recipe is rich in flavor, naturally colorful, and perfect for a cozy lunch or elegant dinner starter.
Roasted Beet and Feta Soup
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Place the beet chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
- Roast for 35 to 40 minutes, or until the beets are tender.
- Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat.
- Add the onion and carrot, cooking for 5 to 6 minutes until softened.
- Stir in the garlic and thyme, cooking for 1 minute until fragrant.
- Add the roasted beets and vegetable broth.
- Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
- Remove from the heat and blend until completely smooth using an immersion blender or countertop blender.
- Stir in the crumbled feta and heavy cream, if using, until fully incorporated.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve warm, garnished with extra feta, fresh thyme, and a light drizzle of cream.
Notes
- Roasting the beets brings out their natural sweetness.
- Blend carefully while the soup is hot.
- Use good-quality feta for the best flavor.
- Add extra broth if you prefer a thinner soup.
- Fresh thyme pairs beautifully with roasted beets.
Variations
- Replace feta with goat cheese for a creamier finish.
- Add a cooked potato for an even thicker soup.
- Stir in Greek yogurt instead of heavy cream.
- Add a pinch of cumin for extra warmth.
- Use chicken broth instead of vegetable broth if preferred.
Serving Suggestions
- Serve with crusty artisan bread.
- Pair with a grilled cheese sandwich.
- Top with toasted walnuts.
- Add roasted pumpkin seeds for crunch.
- Serve alongside a fresh green salad.
Tips
- Wear gloves when handling raw beets to prevent staining.
- Roast the beets a day ahead to save time.
- Blend until completely smooth for the best texture.
- Refrigerate leftovers for up to 4 days.
- Freeze the soup for up to 3 months without the cream garnish.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 210
- Protein: 7g
- Carbohydrates: 20g
- Fat: 12g
- Sodium: 430mg
FAQs
Can I use pre-cooked beets?
Yes. Pre-cooked beets work well and reduce the cooking time significantly. Simply skip the roasting step and simmer the soup for about 15 minutes.
Can I make this soup ahead of time?
Absolutely. The flavors become even better after a day in the refrigerator, making it a great make-ahead meal.
Do I have to add the cream?
No. The soup is naturally creamy after blending the roasted vegetables and feta. The cream simply adds extra richness.
Can I freeze Roasted Beet and Feta Soup?
Yes. Freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
What can I substitute for feta?
Goat cheese, cream cheese, or ricotta all work well if you don’t have feta.
How do I make the soup dairy-free?
Omit the feta and cream, and use a dairy-free cream alternative or simply enjoy the soup blended with the roasted vegetables for a naturally creamy texture.
