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    Home » Recipes » Soup Recipes

    Roasted Beet Soup with Fennel and Orange

    Published: Apr 9, 2017 · Modified: Jul 10, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Roasted Beet Soup with Fennel and Orange in a white bowl styled on a colourful plate and marble board

    Using just a handful of ingredients, this Roasted Beet Soup with Fennel and Orange is creamy, rich and as visually beautiful as it is delicious.

    Beet Soup in White Bowl on top of Blue Napkin with Spoons

    My all-time favourite way to use beets is in roasted beet soup. Using only 5 ingredients not including oil or salt and pepper, this roasted beet soup is creamy, rich and as visually beautiful as it is delicious. Served hot or cold, the colour when roasted, turns into an almost highlighter pink colour, sure to have everyone in awe of your stunning dish.

    How to Make Roasted Beet Soup with Fennel and Orange

    Flat lay of a fresh beet, sliced fennel, orange slices, and sliced red onion

    Ingredients You'll Need to Make Our Roasted Beet Soup Recipe

    Beets, fennel, red onion, orange, olive oil, sea salt and pepper

    Roast the Beets

    Preheat your oven to 425° F. Line a baking sheet with parchment paper.

    In a large bowl, toss 2 pounds (900 g) of chopped beets and 1 quartered fennel bulb with 1 tablespoon (15 ml) of olive oil and season with salt and pepper. Arrange the beets, in a single layer, on the prepared baking sheet. Roast in the oven for 30 minutes, until lightly caramelized.

    Make the Beet Soup

    Heat remaining 1 tablespoon (15 ml) of oil in a soup pot on medium-high heat. Add the chopped red onion and sauté for 3 to 5 minutes, until softened. Mix in the roasted beets and fennel, 2 tablespoons (30 ml) orange zest, 1 cup (250 ml) fresh squeezed orange juice, and 5 cups (1 ¼ L) of water. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

    Make it Beautiful

    Cool the soup for 15 to 20 minutes to make it safe for blending. Transfer the soup to your blender and pulse on high speed for 1 minute until the soup is perfectly smooth, free from any lumps or noticeable fibres. An immersion blender will work for this step also, however it may take 2 to 5 minutes of blending to get the smooth consistency this beet soup deserves.

    Return the soup to the pot and heat on medium until it is hot again. Season with salt and pepper to taste. Garnish the soup with a sprinkling of fennel fronds.

    Two bowls of beet soup styled with blue napkins, spoons and a bunch of radishes

    Recipe Card

    Two Large Mugs of Beet Soup with a Blue Napkin

    Roasted Beet Soup with Fennel and Orange

    5 from 2 votes
    Philip Lago and Mystique Mattai
    Using only 5 ingredients not including oil or salt and pepper, this roasted beet soup is creamy, rich and as visually beautiful as it is delicious. Whether served hot or cold, the colour when roasted, turns almost into a highlighter pink, sure to have everyone in awe of your stunning dish.
    Servings: 6 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins

    Ingredients
      

    • 2 lbs beets peeled and chopped
    • 1 large fennel bulb stems removed and quartered
    • 2 tablespoon olive oil
    • 1 large red onion chopped
    • 2 tablespoon orange zest
    • 1 cup freshly squeezed orange juice
    • 5 cups water
    • pinch Sea salt and freshly ground pepper
    • Fennel fronds from the discarded fennel stems

    Instructions
     

    • Preheat your oven to 425° F. Line a baking sheet with parchment paper.
    • In a large bowl, toss 2 pounds (900 g) of chopped beets and 1 quartered fennel bulb with 1 tablespoon (15 ml) of olive oil and season with salt and pepper. Arrange the beets, in a single layer, on the prepared baking sheet. Roast in the oven for 30 minutes, until lightly caramelized.
    • Heat remaining 1 tablespoon (15 ml) of oil in a soup pot on medium-high heat. Add the chopped red onion and sauté for 3 to 5 minutes, until softened. Mix in the roasted beets and fennel, 2 tablespoons (30 ml) orange zest, 1 cup (250 ml) fresh squeezed orange juice, and 5 cups (1 ¼ L) of water. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
    • Cool the soup for 15 to 20 minutes to make it safe for blending. Transfer the soup to your blender and pulse on high speed for 1 minute until the soup is perfectly smooth, free from any lumps or noticeable fibres.
    • Return the soup to the pot and heat on medium until it is hot again. Season with salt and pepper to taste. Garnish the soup with a sprinkling of fennel fronds.

    Recipe Notes

    An immersion blender will work for blending also, however it may take 2 to 5 minutes of blending to get the smooth consistency this beet soup deserves.

    Nutrition

    Calories: 146kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 149mg | Potassium: 767mg | Fiber: 6g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 37mg | Calcium: 61mg | Iron: 2mg

    Additional Information

    Course: Appetizer, Food + Drink, Main
    Cuisine: north american
    Servings: 6 servings
    Calories: 146
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Monica says

      August 10, 2020 at 8:40 am

      Thank you for sharing this recipe, it looks absolutely beautiful! 🙂 I am hoping to make this in advance and was wondering how long you think it would last in the fridge or in the freezer? Thank you for your help!

      Reply
      • Chef Sous Chef says

        August 12, 2020 at 8:42 am

        Hi Monica, Thanks for stopping by the blog. If you are placing the soup in the fridge you can make it about 3 days in advance. The soup will discolour around the edges, but you can just stir it to get it back to looking as cooked. We haven't frozen the soup before but I wouldn't recommend more than two weeks storage in the freezer. Be sure to let us know how you like the soup!

        Reply
    2. Larry H. says

      March 23, 2020 at 2:04 pm

      I had beets and fennel in my fridge and was looking to do something with them. I came to find your recipe and chose to give a try. I happen to be very fond of beets and fennel and I made the soup yesterday. Yes, it was a bit of work, but oH -so well worth it. Absolutely delicious!. I just had some today as an afternoon snack. I followed your recipe with the orange and other ingredients. I also added in the beet greens. I look forward to making it again. Thanks for the great recipe with beautiful pictures you shared. Larry5 stars

      Reply
      • Chef Sous Chef says

        March 23, 2020 at 2:43 pm

        This is so wonderful to hear Larry. Thank you so much for taking the time to share your experience. This is a very special soup to us so we're so glad you enjoyed it! Happy cooking

        Reply
    3. Maggie says

      November 19, 2017 at 6:43 pm

      I love this soup. The colour is gorgeous!5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:10 am

        Mystique says the same thing!

        Reply
    5 from 2 votes

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