Velvety Beetroot Soup Recipe with Dill and Yogurt

Introducing a delicious and gorgeous beetroot soup. With only six simple ingredients, this soup delivers bold flavour, vibrant colour and plenty of nutrients—perfect for a cosy meal any time of year.

Recipe Difficulty – Easy

Why this recipe works

Whether you already love beetroot or are trying it for the first time, this roasted beetroot soup is a warm, satisfying option. Roasting concentrates the earthy-sweet flavour of the beets while gentle sautéing of onion and garlic adds depth. Blending the roasted veg with vegetable stock creates a silky, comforting texture that works equally well as a starter or a light main.

This simple beetroot soup is inspired by Eastern European borscht traditions but focuses on clean flavours and minimal ingredients. The finished colour can range from deep red to vibrant magenta depending on the beets used—either way it makes a striking bowlful.

Ingredients to make Beetroot Soup

1. Extra-virgin olive oil – for sautéing the onion and garlic and to roast the beets.
2. White onion – mild and sweet, but yellow onion or shallot will work.
3. Raw beetroots – fresh beets give the best colour and flavour.
4. Garlic cloves – three cloves add a pleasant savory note.
5. Salt – to season and balance the flavours.
6. Vegetable stock – the soup base; use a good-quality stock for best results.
7. Fresh dill – a bright garnish that complements beetroot nicely.
8. Sunflower seeds – for a crunchy topping.
9. Bread or toast – to serve alongside the soup.

See the recipe card further down for exact quantities and full instructions.

Substitutions

• Oil – any neutral oil can substitute for olive oil.
• Onion – yellow onion or shallots make suitable alternatives.
• Stock – chicken or beef stock may be used if you are not keeping the recipe vegetarian, which will change the flavour profile slightly.
• Garnishes – yogurt, sour cream, parsley, sesame seeds or chives are all attractive alternatives to dill and sunflower seeds.

Variations

• Spicy – add a pinch of cayenne or chili flakes for heat.
• Creamy – swirl in cashew cream, coconut cream, or soy cream for extra richness.
• Chunky – blend less for a heartier texture with visible beet pieces.
• Added veg – apple and ginger, potato, carrot, or parsnip all pair well with beetroot.

How to make Beetroot Soup

Step 1: Preheat the oven to 180°C (356°F). Peel the beetroots and cut into quarters. Dice the onion and crush the garlic.

Step 2: Toss the beetroot cubes with half of the olive oil and a pinch of salt. Spread on a lined baking tray and roast for about 45 minutes, turning once, until tender.

Step 3: While the beets roast, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté gently for 10–12 minutes until soft and translucent.

Step 4: Transfer the roasted beetroot to a blender along with the cooked onion and garlic and the vegetable stock. Blend until smooth and even in texture.

Step 5: Return the blended soup to the pan and heat through on the hob for a few minutes. Taste and adjust seasoning.

Garnish with fresh dill and sunflower seeds and serve with toast or crusty bread.

Hint: If you have an immersion blender, you can blend the soup directly in the pan for an easier cleanup.

Leftovers

Store leftover soup in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, or enjoy it chilled for a refreshing variation. To freeze, place in airtight containers for up to 2–3 months; thaw overnight in the fridge before reheating.

Recipe FAQs

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Beetroot Soup

By:
James Wythe

A delightful balance of sweet and savory, this beetroot soup is colourful, nutrient-rich and comforting.

Prep Time:
5 minutes

Cook Time:
50 minutes

Total Time:
55 minutes

Servings:
4

Equipment

• Countertop blender or immersion blender
• Baking tray
• Sharp knife
• Chopping board
• Saucepan
• Vegetable peeler

Ingredients

• 2½ tbsp extra-virgin olive oil
• 1 white onion, diced
• 550 g raw beetroots, peeled and chopped
• 3 cloves garlic, crushed
• ½ tsp salt (adjust to taste)
• 600 ml vegetable stock
• Fresh dill, to garnish
• Sunflower seeds, to garnish
• Bread or toast, to serve

Instructions

• Preheat the oven to 180°C. Peel the beetroots and chop into quarters, dice the onion and crush the garlic.
• Place the beetroot on a lined baking tray, drizzle with half the olive oil and sprinkle with salt. Roast for 45 minutes, turning once, until soft.
• Meanwhile, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté on low for 10–12 minutes until softened.
• Transfer the roasted beetroot, cooked onion and garlic, and vegetable stock to a blender. Blend until smooth.
• Return the soup to the pan and heat through for a few minutes. Adjust seasoning, then garnish with fresh dill and sunflower seeds. Serve with toast.

Notes

Step-by-step photos: Step photos are available in the post to guide you through each stage.

To store: Refrigerate in an airtight container for 3–4 days. Reheat gently on the stovetop or in the microwave. The soup can also be enjoyed cold.

To freeze: Freeze for 2–3 months in airtight containers. Defrost overnight in the fridge before reheating.

Tip: For a chunkier texture, blend less. For a creamier finish, add a spoonful of plant-based cream or yogurt at the end.

Quick alternative: If short on time, canned beets can be used instead of roasting fresh beetroots; adjust the cooking time and seasoning accordingly.

Nutrition

Calories: 155 kcal |
Carbohydrates: 18 g |
Protein: 3 g |
Fat: 9 g |
Fiber: 4 g |
Sugar: 12 g

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