Roasted Beet & Garlic Soup Recipe

Nik Balogh
Oct 2
3 min read

A smooth yet hearty soup that warms the heart and soul as the weather turns cold.

As the days grow shorter and the air carries that unmistakable autumn chill, there’s nothing quite like a bowl of deep, earthy nourishment. This Roasted Beet & Garlic Soup is a simple, soul-satisfying dish that brings together the sweetness of beets, the mellow warmth of roasted garlic, and the brightness of fresh dill.

It’s a recipe that’s as beautiful to look at as it is to taste — rich ruby hues reminding us of the life force pulsing quietly beneath the surface of the earth.

List of Ingredients

5 large beets, peeled and cut into pieces
11 cloves of garlic, peeled
Olive oil
⅓ cup chopped fresh dill (or ¼ cup dried dill)
½ teaspoon salt
Fresh ground black pepper, to taste
Water or your favorite broth

Optional:

A dab of butter
Crumbled feta and fresh dill for garnish

Step 1: Roast the Beets and Garlic

Preheat your oven to 400°F (200°C).

Place the prepared beets into a roasting pan and drizzle with olive oil. Toss to coat evenly. Nestle the whole peeled garlic cloves on top of the beets — if they touch the bottom of the pan, they may burn before the beets are fully roasted.

Cover the pan and roast for about 1 hour, or until the beets are tender when pierced with a fork.

Step 2: Blend It All Together

Allow the roasted beets and garlic to cool slightly. Then transfer them to a blender and cover with water or broth. Broth will create a deeper, more layered flavor, but this soup is equally delicious made with water.

Add the chopped dill, salt, and pepper, then blend until smooth.

Add more liquid to desired consistency.

Alternatively, you can place everything in a large pot and use a hand blender to purée the soup right there on the stove.

Add a dab of butter and warm gently, allowing the flavors to mingle and deepen.

Step 3: Serve & Savor

Ladle into bowls and finish with a sprinkle of fresh dill and a crumble of feta cheese if desired.

Each spoonful is grounding, nourishing, and filled with the warmth that only slow, simple cooking can bring.

Enjoy!

Don’t Toss the Tops!

If your beets come with their greens, save them — they’re a delicious gift in their own right. Sauté the beet tops in butter and garlic for a tender, flavorful side dish that pairs beautifully with your soup.

Add your favorite accompaniments — fresh bread, hummus, or baba ganoush — especially if you happen to be in Greece on a rainy fall day, where simple, rustic meals bring such comfort and joy.

The Benefits of Beets

Beets are one of nature’s most generous root vegetables — rich in color, nutrients, and vitality. Their deep crimson hue comes from betalains, powerful antioxidants that help reduce inflammation and support detoxification.

They’re also an excellent source of folate, potassium, and manganese, which support heart health and energy production. Beets help improve circulation and oxygen flow, making them a wonderful ally during cooler months when our bodies crave warmth and vitality.

Equally important, beets are known for their liver-loving properties. They help stimulate the liver’s natural detoxification processes, gently encouraging the release of toxins while replenishing with essential nutrients. This makes them a beautiful food for renewal — both physically and energetically.

From a more subtle, energetic perspective, beets are connected to the root chakra, grounding us and reminding us of our connection to the earth — to stability, nourishment, and inner strength.

This Roasted Beet & Garlic Soup is more than a meal — it’s a bowl of comfort, a reminder of the beauty in simplicity, and a delicious way to honor the season’s shift toward grounded and delicious nourishment.

As you sip, notice the warmth spreading through your body — and pause long enough to truly receive it's nourishment.