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    Home » Soup

    Roasted Beet Soup with Fennel and Orange

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

    Jump to Recipe Print Recipe

    Using just a handful of ingredients, this roasted beet soup with notes of fennel and orange is creamy, rich and as visually beautiful as it is delicious.

    If I could only use one hashtag to eclipse my relationship with food it would be #Ihavethisthingwithbeets. Shredded, roasted, grilled, sliced and diced, this root vegetable is available all year round and shines all year round, enjoyed in cool summer beet salad and especially warm winter beet soup. But what makes beets my favourite ingredient? There's a few things...

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

    What We Love About Beets

    Beautiful

    Red, yellow or candy cane, beets are not only delicious but add a vibrant pop of colour to any dish they're featured in. Red beets, more resembling hot pink when caramelized is stunning and almost too pretty to eat...almost. Yellow is deep and rich, while candy cane looks like it sounds, striped light pink and white.

    Flavour

    Earthy, rich, pungent and deep, beets are the candy of the earth and are the epitome of what an earth or root vegetable should taste like.

    Superfood

    There's certain foods, that if you pay enough attention to how your body feels while consuming them, can become your own superfood. For me beets are one of those foods making me feel clean, clear, alert and full of energy.

    Digestion

    I know this is a weird topic, but we all do it. And since this is a food blog, all this food has to go somewhere, right? Not only are beets rich in fibre to aid in digestion but contain antioxidants that clear and flush our your liver.

    Versatile

    Like I said above, beets can be grated, sliced, spiralized, shredded, roasted, grilled or boiled and can be used in all dishes no matter the season.

    Mystique holding a white mug filled with beet soup

    But, my all-time favourite way to use beets (and my colleagues at work can vouch for this because I have it for lunch at least once a month) is in roasted beet soup. This is hands down my favourite dish probably ever, and I'm sure you're probably assuming every recipe we post is the very best ever, but for real, this beet soup really is the best.

    [sp_index title="Soup Recipes" cat="soup-recipes" display_date="no" cat_link_text="All Soup Recipes" ]

    But, my all-time favourite way to use beets (and my colleagues at work can vouch for this because I have it for lunch at least once a month) is in roasted beet soup. This is hands down my favourite dish probably ever, and I’m sure you’re probably assuming every recipe we post is the very best ever, but for real, this beet soup really is the best.

    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. There comes a point when you realize that food really is art on a plate. For us that’s this dish. 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

    Blending this soup truly takes it to another level, both in flavour and presentation.

    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.

    Bon appetit xo

    Chef Sous Chef

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

    Helpful Tools for Making Our Roasted Beet Soup with Fennel and Orange

    Below are affiliate links to products that will assist you in making our Roasted Beet Soup recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission, at no additional cost to you.

    • Baking Sheets
    • Parchment Paper
    • Dutch Oven
    • Soup Bowls
    • Wooden Spoon
    • Measuring Spoons

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Two Large Mugs of Beet Soup with a Blue Napkin

    Roasted Beet Soup with Fennel and Orange

    Chef Sous Chef
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 50 mins
    Course Appetizer, Food + Drink, Main
    Cuisine north american
    Servings 6 servings

    Ingredients
      

    • 2 lbs 900 g beets, peeled and chopped
    • 1 large fennel bulb stems removed and quartered
    • 2 tablespoon 30 ml olive oil
    • 1 large red onion chopped
    • 2 tablespoon 30 ml orange zest
    • 1 cup 250 ml freshly squeezed orange juice
    • 5 cups water
    • Sea salt and freshly ground pepper
    • Fennel fronds from the discarded fennel stems

    Instructions
     

    • No. 1 | Preheat your oven to 425° F. Line a baking sheet with parchment paper.
    •  
    • No. 2 | 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.
    •  
    • No. 3 | 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.
    •  
    • No. 4 | 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.
    •  
    • No. 5 | 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.

    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.
    Keyword beet soup recipe, plant-based soups, soup recipes, vegetarian soups
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Roasted Beet Soup with Fennel and Orange in a white bowl styled on a colourful plate and marble board

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    Reader Interactions

    Comments

    1. 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
    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. 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

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