Roasted Beet Soup with Fennel and Orange

Two Large Mugs of Beet Soup with a Blue Napkin

5 from 2 reviews

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.




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 1/4 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.


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.

Keywords: beet soup recipe, plant based soups, vegetarian soups, soup recipes