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Beetroot Cream Soup


full of flavour with incredibly strong fresh colour of dark pink.
the best when serving warm with a cold blotch of thick sour cream.

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Rate this recipe 3.2/5 (103 Votes)


  • - 650 g beetroots
  • - 1 onion
  • - 2 cloves of garlic
  • - 1/2 tsp dried thyme
  • - 1 tsp fresh thyme
  • - salt/ pepper
  • - 1,5l stock
  • - oil


Level of difficulty Easy
Cost Budget Friendly


Step 1

Split beetroots into same not big pieces and wrap them in aluminium foil and roast in the oven (in 200*C) for 1 hour.

Step 2

prepare the onlion and the garlic chopping them into little bones.

Step 3

peel still warm roasted beetroots and cut them into small pieces.

Step 4

put the vegetables into the preheated oli on the pan and vitrify them. Put the thyme (dried and fresh) and beetroot. fry for a few minutes.

Step 5

add the stock and boil until the beetroot is soft.

Step 6

when the soup is a little cooled down, blend it unitl it's smooth.

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