Beetroot Soup
Beetroot Soup

Beetroot soup is deliciously thick, full or nutrition, and surprisingly sweet.

One of the easiest vegetables to grow, beetroot is a versatile vegetable and is great in salads, soups, and enjoyed either boiled or roasted for Sunday lunch.

Watch out though! Beetroot can stain your chopping boards and clothes.

Watch How To Make Beetroot Soup

Video Thumbnail
Beetroot Soup
How to make beetroot soup

Green Padlock


Get full access to the Home Coffee Shop by purchasing a pass. You will be able to download, save, and print all the recipes. Find out more.


This is a simple to make, any day, beetroot soup recipe. It takes less than half an hour to make, and even quicker if you have an electric chopper.

Beetroot soup is deliciously thick, full or nutrition, and surprisingly sweet.

Many people’s first experience of beetroot is eating pickled beetroot sliced or grated in salads.

Less people are aware that beetroot is delicious eaten hot, boiled, made into soups, or roasted.

It is easy to grow from spring to autumn, and you can end up with a bumper crop to enjoy during the winter months.

Uncooked beetroot is hard, so for a fast cooking time, it needs to be chopped into small pieces. Start by removing the top and tail, before peeling off the skin using a normal potato peeler. Be careful of beetroot juice. It does stain. For this reason, I prepare the beetroot on a plastic plate.

Beetroot grates easily, but if you have an electric chopper this will save you time.
The grated beetroot is a stunning deep red colour. The vegetable is loaded with fibre, folate, potassium, iron, and vitamin C.

Prepare the rest of the ingredients, starting with the onion. Chop the onion finely. I used a yellow onion, but sweet shallots would work very well too.

Prepare the garlic by smashing the cloves, which makes removing the skin easier, before chopping into small pieces.

Take a large saucepan and pour in a generous splash of olive oil. Add the onions to the pan, and cover with a lid.

Set the pan aside whilst preparing the stock. For speed I used a stock cube, crumbling it into a jug before adding boiling water. Add the chopped garlic to the stock, and give it a good stir until the stock cube is fully dissolved.

The onion will need about five minutes or so on a low to medium heat stirring occasionally. I find it much easier to cook the onion covered with a lid. The lid helps the onion sweat in its own steam, and stops it sticking to the bottom of the pan. If you find your onions are sticking, it is probably because the heat is too high.

Cook until the onions have softened and sweetened. You may like to taste some to check. When you are happy with them, pour the stock over the top.

Carefully add the gorgeous looking grated beetroot, trying not to spill any over the kitchen. Lastly, pour in the peeled and chopped tomatoes, and give the whole mixture a good stir, making sure nothing is stuck to the bottom of the pan.

Place the lid back on the saucepan, and bring to the boil. When simmering, turn the heat down low and leave the soup to carry on cooking for around ten minutes.

The cooked soup is unmistakably bright red. You may like to taste the beetroot to make sure it is soft, and if needed, leave it to simmer for a few minutes more.

Blend the soup before serving. The soup can be eaten unblended, but some people are put off by lumps. It will only take a minute or two to blend, before the soup is super smooth.

Beetroot soup is deliciously thick, and thanks to the onion and beetroot, it has a lovely sweet, yummy taste.

The soup will store in the fridge for a few days, and can be frozen.


Vegetables | Fruit | Soups | Drinks | Treats