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Roasted Beet Soup with Thyme, Lemon, and Crème Fraîche
serves 4

Roasted Beet SoupINGREDIENTS

  • 5 beets
  • 3 teaspoons olive oil, divided
  • Salt and pepper
  • 1 small leek, white and light green parts sliced
  • The leaves from 4 stems thyme
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • Crème fraîche for serving


Preheat the oven to 400 degrees F.  Peel and dice the beets, and place them on a parchment-lined rimmed baking sheet.  Toss with 1 teaspoon of olive oil, and salt and pepper.  Roast for 35 to 40 minutes, until tender to the point of a knife.

When the beets are roasted, add the remaining 2 tablespoons olive oil to a large stockpot.  Add the sliced leeks and season with salt and pepper, and the leaves of thyme.  Sweat on medium-low heat until the leek is tender, but not golden.  Add the beets, vegetable broth, and lemon juice, and bring to a boil.  Use an immersion blender to purée the soup.  Ladle into bowls, and top with a dollop of crème fraîche.  Bon app!

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