Roasted Beet Soup with Fennel and Orange

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...

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.

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.

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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

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

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

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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 minutes mins

Cook Time 50 minutes mins

Course Appetizer, Food + Drink, Main

Cuisine north american

Servings 6 servings

Ingredients

  

1x2x3x

• 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

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