Creamy Roasted Beet and Potato Soup

Follow our step-by-step guide on how to make Creamy Roasted Beet and Potato Soup.

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   In a spacious baking dish, toss together the diced potatoes and vibrant beets.

3. Step 3

   Drizzle with a tablespoon of olive oil, then sprinkle with salt and black pepper to taste.

4. Step 4

   Give everything a good mix to ensure the veggies are well-coated.

5. Step 5

   Roast these colorful delights in the oven for about an hour, or until they reach that perfect tender texture.

6. Step 6

   Once they’re done, take them out and let them cool for a bit.

7. Step 7

   Meanwhile, in a large soup pot, warm 2 tablespoons of olive oil over medium heat.

8. Step 8

   Add in the diced celery, onion, and minced garlic, sautéing for around 5 minutes until the onion turns a lovely translucent shade.

9. Step 9

   Next, introduce the roasted potatoes and beets to the pot, along with chicken broth, dried thyme, and a bay leaf.

10. Step 10

    Bring this fragrant mixture to a boil, then lower the heat and let it simmer for about 45 minutes, allowing the celery to become wonderfully tender.

11. Step 11

    After simmering, remove the pot from the heat and discard the bay leaf.

12. Step 12

    Using an immersion blender, puree the soup until it’s silky smooth and well combined.

13. Step 13

    Stir in whole milk and a splash of lemon juice, adjusting the seasoning with extra salt and pepper as needed.

14. Step 14

    Serve this warm, comforting bowl of goodness and enjoy the delightful flavors!.