Go Back
Roasted Beet and Feta Soup

Roasted Beet and Feta Soup

Roasted Beet and Feta Soup is a beautiful, comforting recipe that combines earthy roasted beets with creamy feta for a rich, flavorful bowl. It's an easy soup that's elegant enough for entertaining and simple enough for everyday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 medium beets peeled and cut into chunks
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 4 cups vegetable broth
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup crumbled feta cheese plus extra for garnish
  • ¼ cup heavy cream optional
  • Fresh thyme for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place the beet chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  3. Roast for 35 to 40 minutes, or until the beets are tender.
  4. Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat.
  5. Add the onion and carrot, cooking for 5 to 6 minutes until softened.
  6. Stir in the garlic and thyme, cooking for 1 minute until fragrant.
  7. Add the roasted beets and vegetable broth.
  8. Bring the soup to a gentle boil, then reduce the heat and simmer for 15 minutes.
  9. Remove from the heat and blend until completely smooth using an immersion blender or countertop blender.
  10. Stir in the crumbled feta and heavy cream, if using, until fully incorporated.
  11. Taste and adjust the seasoning with additional salt and pepper if needed.
  12. 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.