This roasted beet and fennel soup is a comforting blend of earthy beets and aromatic fennel, perfect for cooler weather.
Roasting the vegetables intensifies their natural sweetness and adds depth to the soup.
Fresh thyme adds an herbal brightness that complements the rich, roasted flavors.
Why You’ll Love This Recipe
- Roasting beets and fennel enhances their natural sweetness and creates a deeper, richer flavor profile.
- Simmering the roasted vegetables in vegetable broth yields a smooth, flavorful base without added cream.
- Fresh thyme adds a subtle herbal note that brightens the soup without overpowering the other flavors.
Roasted Beet and Fennel Soup with Thyme
This roasted beet and fennel soup combines earthy beets and aromatic fennel, roasted to bring out their natural sweetness and finished with fresh thyme for a comforting and vibrant soup perfect for cooler weather.
- Prep time
- 15 minutes
- Cook time
- 50 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 3 medium beets, peeled and cut into 1-inch chunks (about 1 lb/450 g)
- 1 large fennel bulb, trimmed and cut into 1-inch chunks (about 1/2 lb/225 g)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth (960 ml)
- 1 teaspoon fresh thyme leaves, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Vegetables Preheat oven to 425°F (220°C). Toss the beet and fennel chunks with 1 tablespoon olive oil and spread on a baking sheet in a single layer. Roast for 30-35 minutes, turning halfway, until vegetables are tender and caramelized.
- Sauté Onion and Garlic While the beets and fennel roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
- Simmer the Soup Add roasted beets and fennel to the pot with the onion and garlic. Pour in vegetable broth and add thyme leaves. Bring to a simmer and cook for 10 minutes to allow flavors to combine.
- Blend the Soup Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree until smooth.
- Season and Serve Taste and season with salt and freshly ground black pepper as needed. Serve warm, garnished with fresh thyme leaves.
Helpful Tips
- Use gloves when peeling and handling beets to avoid staining your hands.
- If you don’t have fresh thyme, dried thyme can be used but use only 1/3 teaspoon as dried herbs are more potent.
- Be cautious when blending hot soup in a blender — remove the center piece of the lid to allow steam to escape and cover with a kitchen towel.
Storage and Make-Ahead
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheat gently on the stove over medium-low heat until hot, stirring occasionally.
Do not freeze pureed beet soup, as texture and color may be affected.
Frequently Asked Questions
Can I make this soup vegan?
Yes, this soup is naturally vegan as it uses vegetable broth and olive oil with no animal products.
How do I know when the roasted beets and fennel are done?
The vegetables should be tender when pierced with a fork and have caramelized edges, usually after 30-35 minutes roasting at 425°F (220°C).
Can I use canned beets instead of fresh beets?
Fresh beets are best for roasting as they provide more flavor and texture. Using canned beets will result in a different flavor and require less roasting time.
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