This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Get ready to make one of the easiest, most beautiful soups: my 20 minute creamy beet soup! It tastes extra-special but is easy as can be to make. It is also vegan, gluten-free, grain-free and oil-free.
Cold days need soup. Namely, easy to make, nourishing soup.
I was longing to curl up in a blanket with a good book and eschew all deadlines because it is so darn cold outside–17 degrees when I left to teach my 6 am class, to be exact. It’s warmed up to 38, which, although balmy for January in Maine, is arctic in East Texas.
Lucky for me, I had all of the ingredients to make my 20 minute creamy beet soup. It could not be easier to make with a handful of pantry items, and yet the flavor is fresh, bold, and satisfying.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Paleo
- Quick and easy to make
- Gluten-free
- Grain-free
- Packed with vegetables
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- vegetable broth
- 1 medium-large russet potato
- onion powder
- garlic powder
- ground ginger
- 2 cans whole or sliced beets, undrained (not pickled beets)
- Optional: chopped fresh herbs (e.g., thyme, dill, parsley)
- Optional: coconut cream, vegan sour cream or vegan plain yogurt
- Optional: fresh lemon juice and/or finely grated lemon zest
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a medium saucepan, bring the broth to a boil. Add the potato. Reduce heat to medium-high and cook for 10 minutes until potatoes are falling apart.
- Drain the liquid from the beets; reserve 1 cup beet juice.
- Place the hot soup and drained beets in a high speed blender set to the soup setting (for blending hot liquids). Cover and blend until smooth (alternatively, use an immersion blender in the saucepan.
- Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, onion powder, garlic powder, ginger and black pepper.
- Cook over medium heat for 4 to 5 minutes until hot. Adjust salt and pepper to taste.
- Serve topped with any of the suggested topping, as desired.
What is the Taste of the 20 Minute Creamy Beet Soup?
This ruby soup is earthy, slightly sweet, and utterly restorative.It is creamy and full bodied byt not too thick.
Eating it will make you feel better inside and out. Prepare to leap tall buildings in a single bound after a bowlful.
FAQ
How should I store the soup? Store the cooled soup in an airtight container in the refrigerator for up to 5 days and the freezer for up to 6 months.
Can I use an immersion blender to make the soup? Yes! Puree the solids right in the saucepan using an immersion blender, The texture will be very smooth, but not as silky smooth as pureeing with a high speed blender.
Related Recipes
20 Minute Creamy Beet Soup (Vegan, Oil-free)
Equipment
- Medium Saucepan
Ingredients
- 3 cups vegetable broth, (preferably low sodium)
- 12 ounce russet potato, peeled and grated (about 1 medium-large)
- 1 tablespoon onion powder
- 1.5 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 14.5 ounce cans whole or sliced beets, undrained (not pickled beets)
- Optional: chopped fresh herbs , (e.g., thyme, dill, parsley)
- Optional: coconut cream, vegan sour cream or plain vegan yogurt
- Optional: fresh lemon juice and/or finely grated lemon zest
Instructions
- In a medium saucepan, bring the broth to a boil. Add the potato. Reduce heat to medium-high and cook for 10 minutes until potatoes are falling apart.
- Drain the liquid from the beets; reserve 1 cup beet juice.
- Place the hot soup and drained beets in a high speed blender set to the soup setting (for blending hot liquids). Cover and blend until smooth.
- Return all of the pureed mixture to the saucepan. Stir in the reserved beet juice, onion powder, garlic powder, ginger and black pepper.
- Cook over medium heat for 4 to 5 minutes until hot. Adjust salt and pepper to taste.
- Serve topped with any of the suggested topping, as desired.
Can I use sweet potato instead of potato?
Hi Nicole,
I think that would be delicious, yes.
I made this for supper tonight and it was DELICIOUS! I pretty much doubled up on the garlic, ginger and pepper, but it was divine.I can’t believe I’ve been beet soup- deprived all my life.
Hello! My mum always kept toinned beets on hand to put in salads and even for a quick side dish. I did not like them as a child but came to love them as I grew into my teens. This soup is dreamy, especially with a swirl of coconut cream and lemon juice.
Greetings from Norway! Thanks a bunch for the recipe. 🙂 I was lucky enough to find some jarred whole baby beets on discount at the local grocery store so i made your recipe. Wow! This is a winner.
Great, Kristina! I love finding produce bargains, too 🙂
my grandmother served it cold with sour cream… did you serve it hot.?
on crusies they always serve cold soups, love it
I love canned whole baby beets! I get an organic brand with no added salt. They are very delicious. Thrilled that you came up with a recipe to use them, I had to give it a shot. Excellent recipe. Perfect for a cold night with some hearty bread.
I’m sold! I love beets on salads with goat cheese and toasted walnuts but have not done a beet soup before. Well heck, this was so simple to throw together, I’ll be a regular maker of it now. The potato adds a very good balance.
I just made this beet soup this weekend and it is wonderful, so delicious! I love that your recipe includes potatoes, makes the soup more filling and creamy!
I like beets but I never felt like I loved them enough to try a complicated beet soup (borscht) recipe. But your recipe is so easy I decided to try. Yum! This was sooooo easy and delcious, I love it!