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Roasted Garlic and Beet Soup

Detox Cred: Beets may take a while to roast, but their powerful healthy status makes it worth the wait. (For a tasty side dish, saute the green tops -- they have double the potassium, folic acid, and iron as the sweet roots.) Garlic and leeks, both health-boosting alliums, add delicious flavor and dimension to any soup.

  • Servings: 4
  • Yield: Makes 4 cups
Roasted Garlic and Beet Soup

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2012


  • 3 medium beets
  • 2 tablespoons olive oil, plus more for drizzling
  • 6 unpeeled garlic cloves
  • 1 large leek, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Coarse salt and pepper
  • 2 tablespoons lemon juice


  1. Heat oven to 400 degrees. Drizzle beets with olive oil and roast in parchment-lined foil until tender, about 1 hour. Meanwhile, drizzle garlic cloves with oil and roast in separate foil packet, about 30 minutes. Unwrap beets, let cool, peel, and quarter. Squeeze garlic from skin. Set aside.

  2. Heat 2 tablespoons olive oil in a pot over medium heat. Add leek and cook, stirring, until tender, 6 to 8 minutes. Add beets and garlic, thyme, bay leaf, and 3 cups water. Season with salt and pepper.

  3. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender until smooth. Stir in lemon juice and adjust seasoning to taste.

Reviews (13)

  • Susied22 8 Oct, 2013

    Delicious! But peeling beets not necessary here. It's a rustic soup, beet skin has tons of nutrients, lots of flavor, and you're throwing everything in a blender or food processor right? So keep the skin to save the work and the mess. And if you don't have vegetable stock on hand, chicken stock is great here too (water does not cut it).

  • olaviniao 4 Jan, 2013

    This is a fantastic soup! I make it in double or triple batches and freeze it for grab & go lunches

  • Mboriginale 11 Sep, 2012

    I loved this soup. Using Vegetable stock is probably a good idea. I will try that next time. It was a bit bland at first, but I seasoned it with Mrs.Dash, Salt & Pepper, and Six Pepper blend. I will be adding this recipe to my rotation.

  • Mboriginale 11 Sep, 2012

    I loved this soup. Using Vegetable stock is probably a good idea. I will try that next time. It was a bit bland at first, but I seasoned it with Mrs.Dash, Salt & Pepper, and Six Pepper blend. I will be adding this recipe to my rotation.

  • Chrisy89 29 Aug, 2012

    My husband and I both loved this soup. It was delicious everytime I made it. I sauted the beet greens with olive oil and more garlic and salt and put them on top of the soup for a garnish. Its wonderful.

  • mandajean526 25 Mar, 2012

    This soup was a major fail for me. It was incredibly bland and had zero flavor. I felt that maybe my beets weren't big enough for the amount of water used. I might try it again with larger beets (maybe golden instead of red) and vegetable stock in place of the water. I had never had beet soup before and this definitely was not the best recipe to use for my first try. Disappointed!

  • Katieh325 8 Feb, 2012

    With a few tweaks this soup is AMZING. Use homemade vegetable stock in place of the water. Up the garlic to 1/2 to a whole head for more flavor, and when you roast the garlic keep the cloves attached to each other. They are less likely to overcook or cook unevenly that way. Puree in a high powered blender like a Vitamix for velvety soup. And MOST important - this soup needs to sit at least 24 hours before serving. I thought it was best on days 3-4.

  • 802karen 13 Jan, 2012

    This was palatable but wish I tasted more of the garlic - will increase maybe a few more cloves. Need some seasoning too. The beets peeling after being roasted was amazing to see how easy skin peeled away! But this veggie can do serious damage with the juice - protect your favorite clothes, dishtowels, cutting boards and surfaces!

  • mayasmomma 10 Jan, 2012

    The lemon adds so much brightness to the flavor, which is surprisingly deep. Sensational vegan soup. I was enthralled while making it---the effects of the cleanse no doubt!--the jewelled, vibrant colors were enchanting. The finished soup was a gorgeous, velvety matte burgundy.

  • starrylise22 4 Jan, 2012

    I used baby beets because that was all that I could find at the grocery store - they cooked in 25 minutes! I used 12 baby beets since they seemed about a quarter the size of a medium beet and it worked well I think.

  • jenniealice 4 Jan, 2012

    This was my absolute favorite, and the color is incredible. I heavily used white pepper and really enjoyed the flavor. Working with beets is messy, and I was sure to pour in the juice (and extra olive oil) that had released into the parchment while they were in the oven. Will definitely make this one again.

  • Pamela12 3 Jan, 2012

    Not being a fan of beets I was pleasantly surprised how good this turned out. Had the constancy of a smoothy so I poured it in a mug and drank it.

  • TJMCODE 3 Jan, 2012

    Fantastic. This is a beautiful, favorful, satisfying dinner. Use 1 or 2 more beets (small to medium) to get the thick consistency shown in the picture.

    Favor FULL.

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