Roasted Beetroot Soup Recipe with Garlic and Dill

Introducing a delicious and visually striking beetroot soup that uses just six main ingredients. It delivers vibrant colour, comforting warmth and a surprisingly deep flavour profile while remaining simple to prepare. This soup is nutrient-rich, naturally gluten free and can be enjoyed hot or chilled.

Recipe Difficulty – Easy

Why this recipe works

This beetroot soup balances natural sweetness with gentle savoury notes to create a comforting bowl that’s satisfying without being heavy. Roasting the beetroot concentrates its natural sugars and deepens the flavour, while lightly sautéed onion and garlic add depth and aroma. Blending the roasted beets with vegetable stock yields a smooth, velvety texture and a rich colour that looks as good as it tastes.

The dish is closely related to Eastern European borscht traditions, but this version keeps the ingredient list short and the method straightforward. It’s versatile: serve it with crunchy toast, a spoonful of yoghurt or a scattering of seeds for texture. The recipe is naturally vegan and gluten free when made with vegetable stock.

Ingredients to make Beetroot Soup

1. Extra-virgin olive oil – for sautéing the onion and garlic.
2. White onion – mild and sweet, to build the flavour base.
3. Raw beetroots – roasted to concentrate flavour and colour.
4. Garlic cloves – for an aromatic umami note.
5. Salt – to bring the flavours together.
6. Vegetable stock – the liquid base for the soup.
7. Fresh dill – optional garnish for a fresh, citrus-like lift.
8. Sunflower seeds – optional garnish for crunch.
9. Bread or toast – to serve alongside the soup.

See the recipe card below for exact quantities.

Substitutions

• Olive oil: any neutral oil such as sunflower or light rapeseed oil will work.
• White onion: yellow onion or shallots are fine alternatives.
• Vegetable stock: use chicken or beef stock if not vegetarian for a richer flavour.
• Toppings: swap dill and sunflower seeds for parsley, chives, sesame seeds, yoghurt or a swirl of cream substitute.

Variations

• Spicy: add a pinch of cayenne or chilli flakes for heat.
• Deluxe: finish with a swirl of cashew cream or soya cream for extra richness.
• Chunky: process the soup less so it keeps some texture instead of becoming fully smooth.
• Fruit and spice: apple or ginger can be added while cooking for a complementary flavour contrast.

How to make Beetroot Soup

Step 1: Preheat the oven to 180°C (356°F). Peel the beetroots and cut them into quarters. Dice the onion and crush the garlic.

Step 2: Toss the beetroot cubes with half the olive oil and a little salt on a lined baking tray. Roast for about 45 minutes, turning once, until tender and slightly caramelised.

Step 3: While the beetroots are roasting, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté gently for 10–12 minutes until soft and fragrant.

Step 4: Combine the roasted beetroot with the cooked onion and garlic in a blender. Add the vegetable stock and blend until smooth, adjusting the amount of stock to reach your preferred consistency.

Step 5: Return the blended soup to the pan and heat gently for a few minutes until warmed through. Taste and season with more salt if needed. Serve garnished with fresh dill and sunflower seeds, and alongside toast if you like.

Hint: An immersion blender can be used directly in the pot to save washing a separate blender.

Leftovers

Store leftover soup in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stove or in the microwave. This soup also works well served cold as a chilled summer starter.

Recipe FAQs

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Beetroot Soup

By: James Wythe

This beetroot soup balances sweet and savoury flavours, is packed with nutrients and has a beautiful colour. It’s an easy, comforting recipe to make any time of year.

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 4

Ingredients

• 2½ tbsp extra-virgin olive oil
• 1 white onion, diced
• 550 g raw beetroots, peeled and chopped
• 3 cloves garlic, crushed
• ½ tsp salt, or to taste
• 600 ml vegetable stock
• Fresh dill, to garnish
• Sunflower seeds, to garnish
• Bread or toast, to serve

Instructions

1. Preheat the oven to 180°C. Peel the beetroots and chop into quarters; dice the onion and crush the garlic.
2. Place beetroot pieces on a lined baking tray, drizzle with half the olive oil and sprinkle with salt. Roast for 45 minutes, turning once, until tender.
3. Meanwhile, heat the remaining oil in a large pan over medium heat. Sauté the diced onion and crushed garlic on low heat for 10–12 minutes until softened.
4. Transfer the roasted beets to a blender with the cooked onion, garlic and vegetable stock. Blend until smooth, adding more stock if needed to reach your preferred consistency.
5. Return the blended soup to the pan and heat through for a few minutes. Serve garnished with dill and sunflower seeds alongside toast.

Notes

Step-by-step photos: The article includes images to guide each stage of the recipe.

To store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently until piping hot or enjoy chilled.

To freeze: Freeze for 2–3 months. Defrost overnight in the fridge before reheating.

Tip: If short on time, canned beets can be used—adjust seasoning to taste.

Nutrition

Calories: 155 kcal |
Carbohydrates: 18 g |
Protein: 3 g |
Fat: 9 g |
Fiber: 4 g |
Sugar: 12 g

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