Caramelized onion and beet soup is where sophistication meets comfort: earthy beets simmered in chicken broth, blended with slowly caramelized onion and carrot until velvety smooth. The sweet, almost smoky onions against the deep beet flavor make a bowl that tastes far fancier than its humble ingredient list. Naturally dairy-free, thick, and warming.
SERVES 6
The sweet and smoky caramelized onions paired with the earthy beets give this soup a rich and satisfying flavor that simultaneously evokes sophistication and comfort.
INGREDIENTS
2 lbs/907 g fresh beets, peeled and chopped
5 cups/1183 ml Chicken Broth
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 g butter
1 large onion, thinly sliced
1 carrot, peeled and diced
COOKING INSTRUCTIONS
Place the beets in a large stockpot. Add 4 cups/950 ml chicken broth, salt and pepper. Cover and cook for 45 minutes or until beets are tender. Meanwhile, heat the butter in a large skillet over medium heat. Sauté the onion and carrot, constantly stirring until carrots are tender and onion is soft, and they give off a sweet aroma. Once onion and carrots are soft, add them to the beets and broth. Let the soup cool a little bit, then transfer to a blender, add the additional broth and blend until smooth. Place the soup back into a pot and adjust salt and pepper to taste. Bring back to a simmer and serve.
Pro Tips
- Cook the onions and carrots low and slow, stirring constantly, until they genuinely sweeten and give off their aroma — this caramelization is half the soup's flavor.
- Simmer the beets the full 45 minutes until completely tender; undercooked beets leave the blended soup gritty no matter how long you blitz.
- Cool the soup slightly before blending and add the extra cup of broth only at the blending stage — it's how you control the final thickness.
- Blend in batches if needed and don't overfill the blender; hot soup expands dangerously when the motor starts.
- Season at the very end after the soup returns to a simmer — the reduction during cooking changes the salt level as it goes.
Frequently Asked Questions
Can I use pre-cooked beets?
Yes — about 1½ pounds of cooked beets speeds this up enormously. Simmer them briefly in the broth with the caramelized vegetables to marry the flavors before blending.
Can I make this soup ahead?
Absolutely — it keeps four days refrigerated and the flavor deepens overnight. Thin with a splash of broth when reheating, since it thickens as it cools.
Can I use a different fat instead of butter?
Ghee or olive oil both caramelize the onions beautifully. The butter adds a rounded richness, but the soup is excellent dairy-free.
What should I serve with beet soup?
A sharp green salad with a lemony dressing cuts the sweetness perfectly. Toasted pumpkin seeds on top add welcome crunch.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Place the beets in a large stockpot.
- Add 4 cups/950 ml chicken broth, salt and pepper.
- Cover and cook for 45 minutes or until beets are tender.
- Meanwhile, heat the butter in a large skillet over medium heat.
- Sauté the onion and carrot, constantly stirring until carrots are tender and onion is soft, and they give off a sweet aroma.
- Once onion and carrots are soft, add them to the beets and broth.
- Let the soup cool a little bit, then transfer to a blender, add the additional broth and blend until smooth.
- Place the soup back into a pot and adjust salt and pepper to taste.
- Bring back to a simmer and serve.
Nutrition
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