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beet soup in pot.

Deluxe Beet Soup

When I served this beet soup to a 9-year-old kid, he said it tasted "deluxe". So, there you have it.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soups & Stews
Servings 6
Calories 75 kcal


  • 1 large onion 250 grams
  • 5 beets 750 grams
  • 1 tablespoon oil
  • 6 garlic cloves
  • 1 tablespoon tomato paste
  • 1-2 teaspoons salt
  • 3 bay leaves
  • 1 parmesan rind or more
  • 28 grams fresh dill 1/4 cup chopped
  • 1 litre water or stock


  • Peel the onion and chop into medium-fine dice.
  • Peel the beets, and cut them into one-centimetre cubes
  • In a Dutch oven over medium heat, add the oil, onions, and 1 teaspoon of salt. Stir with a wooden spoon, and allow to soften for five minutes.
  • While the onions cook, peel and mince the garlic and set it aside.
  • After five minutes or so, add the garlic and the tomato paste to the onions and stir for 30 seconds.
  • Add the beets to the pot, and stir to combine everything. Drop in the bay leaves and the parmesan rind, and add the water or stock.
  • Turn the heat to high, bring the mixture to a boil, then put the lid on, reduce to medium-low, and allow to simmer for 25-30 minutes or until the beets are soft.
  • Remove the pot from the heat, remove the parmesan rind and bay leaves, and partially blend the soup using a stick blender.
  • Add the fresh dill, taste for seasoning, add the 2nd teaspoon of salt if needed, and enjoy!


If using water, feel free to add some "Better Than Boullion" to it for a richer flavour. If you do use this method, you might find you don't need the 2nd teaspoon of salt, as BtB is on the salty side.


Serving: 1gCalories: 75kcalCarbohydrates: 10gProtein: 3gFat: 3gPolyunsaturated Fat: 3gCholesterol: 2mgSodium: 822mgFiber: 1gSugar: 5g
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