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Beetroot cream soup with silky texture, garnished with sour cream and toasted seeds
Velvety smooth beetroot soup garnished with a dollop of sour cream and crunchy toasted seeds.

Creamy beetroot soup

Author: Flavelo
Recipes Soups
Many know beetroot only as a pickle, but as a soup, it shows its true face: earthy, deep sweetness made exciting by the softness of cream and a drop of acid (lemon or vinegar). This ruby-red soup is a real vitamin bomb and, thanks to puréeing, velvety smooth.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 5 servings
🔥 Calories 220 kcal
🌍 Cuisine Hungarian / International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Rubber gloves (for peeling beetroot)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the beetroot and onion, cut into cubes. Heat the butter and sauté the onion until translucent.

Tip: Beetroot is a hard vegetable; cut it as small as possible so it cooks sooner.
2 ✓

Add the beetroot and crushed garlic, toss, then pour over the stock.

Tip: Sautéing concentrates flavours before adding the liquid.
3 ✓

Cook under a lid until the beetroot is completely soft (approx. 20-25 minutes).

Tip: It's ready if a fork slides into it without resistance.
4 ✓

Purée completely smooth with a stick blender, then mix in the cream and lemon juice. Bring to a boil once.

Tip: The fats in the cream round off the earthy taste of the beetroot, while the lemon highlights it.

Recipe FAQ

How does the colour stay vivid?
Beetroot pigments are sensitive to heat, but acid (lemon juice) helps stabilize the beautiful purple colour.
What can I thicken it with?
The beetroot thickens it on its own, but you can add a potato, which creams it with its starch.

Ingredients

  • 500 g Beetroot
  • 2 tbsp Butter
  • 1 pc Onion
  • 2 cloves Garlic
  • 750 ml Vegetable stock (or water)
  • 200 ml Double cream (cooking cream)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 tsp Lemon juice