This roasted beet soup with fennel and orange is a vibrant, nutrient-packed dish that’s as nourishing as it is beautiful.
Rich in fiber, antioxidants, and plant-based goodness, it’s naturally low in fat yet satisfying enough for a light meal or starter.
The sweet earthiness of beets pairs perfectly with bright citrus and aromatic fennel, making it a wholesome, easy-to-make option that’s ideal for everyday cooking or meal prep.
Roasted Beet Orange Soup
Equipment
- 1 large mixing bowl
- 1 baking sheet with parchment paper
- 1 chef’s knife
- 1 cutting board
- 1 Soup pot
- 1 blender or immersion blender
- 1 wooden spoon
Ingredients
- 2 lbs 900 g beets, peeled and chopped
- 1 large fennel bulb stems removed and quartered
- 2 tbsp olive oil divided
- 1 large red onion chopped
- 2 tbsp orange zest
- 1 cup 250 ml freshly squeezed orange juice
- 5 cups 1.25 L water
- Pinch of sea salt to taste
- Pinch of freshly ground black pepper to taste
- Fennel fronds from reserved stems, for garnish
Instructions
- Prepare the oven and baking sheet: Begin by preheating your oven to 425°F (220°C). While the oven warms up, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This preparation ensures your vegetables roast evenly and develop the caramelized flavor that gives the soup its depth.
- Season and roast the vegetables: Place the peeled and chopped beets and the quartered fennel bulb into a large mixing bowl. Drizzle with 1 tablespoon of olive oil, then season generously with a pinch of salt and freshly ground black pepper. Toss everything well until the vegetables are evenly coated. Spread them in a single, even layer on the prepared baking sheet. Roast for about 30 minutes, or until the vegetables are tender and slightly caramelized around the edges. This roasting step enhances the natural sweetness of the beets and mellows the licorice-like flavor of fennel.
- Sauté the aromatics: While the beets and fennel are roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chopped red onion and sauté for 3–5 minutes, stirring often, until the onion softens and turns lightly golden. This step builds a flavorful base for your soup, adding gentle sweetness and depth.
- Combine vegetables with citrus and liquid: Once the roasted beets and fennel are ready, transfer them into the soup pot with the onions. Stir to combine, then add the orange zest and freshly squeezed orange juice. Pour in 5 cups of water to cover the mixture. Give everything a good stir to evenly distribute the flavors. The citrus balances the earthy beets, while the water ensures the soup has the perfect consistency after blending.
- Simmer for deep flavor: Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes. This slow simmering allows the roasted vegetables, citrus, and aromatics to meld into a rich, cohesive flavor base. Stir occasionally to prevent anything from sticking to the bottom of the pot.
- Cool before blending: When the simmering is complete, remove the soup pot from the heat. Allow the mixture to cool for 15–20 minutes so it’s safe to blend. Blending hot liquids immediately can create pressure and cause splattering, so cooling is an important safety step.
- Blend until velvety smooth: Carefully transfer the cooled soup in batches to a high-speed blender. Blend each batch on high power for about 1 minute, or until the texture is completely smooth and creamy with no visible lumps or fibers. Alternatively, you can use an immersion blender directly in the pot, but keep in mind it may take 2–5 minutes to achieve the same silky consistency.
- Reheat and adjust seasoning: Pour the blended soup back into the pot. Warm it gently over medium heat until it’s hot and ready to serve. Taste the soup and adjust the seasoning with more salt and black pepper as needed. This final seasoning step ensures all the flavors are balanced and vibrant.
- Garnish and serve: Ladle the hot soup into bowls. Garnish each serving with fresh fennel fronds reserved from the stems for a bright, herbaceous finish. Serve the soup immediately while warm for a cozy meal, or chill it in the refrigerator and serve cold for a refreshing variation.
Notes
- Use fresh, firm beets for the brightest color and sweetest flavor. Overly soft or old beets can make the soup taste earthy or bitter.
- Roasting vegetables is essential—it caramelizes the natural sugars in beets and fennel, giving the soup a rich, complex flavor you can’t achieve with boiling alone.
- Orange juice and zest are added in two forms for depth: the juice adds freshness, while the zest provides concentrated citrus aroma.
- Blending technique matters: a high-speed blender gives a smoother texture faster, but an immersion blender works if you have patience. Always blend in batches if necessary to avoid splattering.
- Adjust seasoning last: Salt enhances the natural sweetness of beets and balances the citrus, so always taste and season after blending.
Chef’s Secrets for Flavor Depth
To make this beet soup truly exceptional, consider a few small techniques.
First, roast the vegetables in a single layer, giving them space to caramelize evenly.
Avoid crowding the pan, which can cause steaming rather than roasting.
Next, sauté the onions slowly, allowing them to develop a natural sweetness that layers beneath the beets’ earthiness.
For an extra dimension, add a small pinch of smoked paprika or cumin while simmering—these warm notes complement the citrus and deepen the soup’s color.
Finally, always cool the soup slightly before blending; this prevents splattering and preserves the vibrant pink hue.
Serving Suggestions for Every Occasion
This soup is versatile and works beautifully as both a starter and a main.
Serve it warm in bowls with a drizzle of olive oil and fennel fronds for an elegant presentation.
For a summer twist, chill the soup and serve it with a sprinkle of fresh herbs and a dollop of vegan yogurt.
Pair it with crusty bread, whole-grain toast, or roasted chickpeas for added texture and protein.
For a festive meal, consider topping with toasted nuts or seeds to bring crunch and a nutty flavor that complements the earthy sweetness of the beets.
Storage Tips for Best Results
This roasted beet soup keeps well in the refrigerator for 3–4 days in an airtight container.
To maintain its vibrant color, store it in glass or opaque containers and avoid prolonged exposure to light.
The soup can also be frozen for up to 2 months; just allow it to cool completely before transferring to freezer-safe containers.
Reheat gently on the stove over medium heat, stirring occasionally.
If the soup thickens too much after refrigeration or freezing, thin it with a splash of water, vegetable broth, or orange juice to restore its creamy consistency.
Frequently Asked Questions
1. Can I make this soup vegan and dairy-free?
Yes! This recipe is naturally plant-based and contains no dairy. For added creaminess, you can stir in a splash of coconut milk, oat milk, or almond milk when reheating.
2. Is it okay to use raw beets instead of roasted ones?
Roasting the beets is key for flavor and color. Raw beets boiled directly may taste earthy and dull the soup’s vibrant pink hue. For best results, always roast first.
3. Can I prepare this soup ahead of time?
Absolutely. You can roast the vegetables a day in advance and store them in the refrigerator. Blend and reheat the soup when ready to serve. It’s perfect for meal prep or entertaining.
4. What other garnishes can I use besides fennel fronds?
Fresh herbs like parsley, dill, or chives work beautifully. For crunch, try toasted pumpkin seeds, sunflower seeds, or a swirl of creamy yogurt. Citrus zest sprinkled on top adds extra brightness.
5. How do I adjust the soup’s sweetness or acidity?
If the soup tastes too earthy, add a splash more orange juice or a small pinch of sugar to balance flavors. If it’s too sweet, a squeeze of lemon or lime juice brightens it and enhances the natural beet flavor.
