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Why You'll Love This creamy roasted beet and sweet potato soup with garlic and thyme
- Easy to Make: This recipe is simple to prepare and requires minimal ingredients.
- Healthy and Nutritious: Beets and sweet potatoes are packed with vitamins and minerals, making this soup a great option for a healthy meal.
- Comforting and Delicious: The combination of roasted beets and sweet potatoes with garlic and thyme creates a rich and comforting flavor profile.
- Perfect for the Holidays: This soup is a great option for serving during the holidays, as it's easy to make in large quantities and can be reheated as needed.
- Customizable: You can customize this recipe to suit your tastes by adding or substituting different ingredients, such as spices or herbs.
- Make-Ahead Friendly: This soup can be made ahead of time and refrigerated or frozen for later use.
- Beautiful Presentation: The vibrant colors of the beets and sweet potatoes make for a stunning presentation, perfect for special occasions.
- Affordable: This recipe is budget-friendly and uses ingredients that are commonly found in most supermarkets.
Ingredient Breakdown
The key ingredients in this recipe are beets, sweet potatoes, garlic, thyme, chicken broth, and heavy cream. The beets provide a sweet and earthy flavor, while the sweet potatoes add natural sweetness and creaminess. The garlic and thyme add a savory and aromatic flavor, while the chicken broth and heavy cream add moisture and richness to the soup. When selecting beets, look for ones that are firm and have a deep red color. For sweet potatoes, choose ones that are heavy for their size and have a smooth, unblemished skin. You can substitute the heavy cream with half-and-half or whole milk if you prefer a lighter version.
How to Make creamy roasted beet and sweet potato soup with garlic and thyme
Preheat your oven to 425°F (220°C). This will help to bring out the natural sweetness in the beets and sweet potatoes.
Peel and chop the beets and sweet potatoes into 1-inch cubes. This will help them to roast evenly and quickly.
Toss the beets and sweet potatoes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until tender and lightly caramelized.
In a large pot, heat 1 tablespoon of butter over medium heat. Add 2 cloves of minced garlic and 1 sprig of fresh thyme. Cook for 1-2 minutes, or until fragrant.
Add the roasted beets and sweet potatoes, 4 cups of chicken broth, and 1/2 cup of heavy cream to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
Season the soup with salt and pepper to taste. Serve hot, garnished with a sprinkle of thyme and a dollop of sour cream if desired.
Tips for Perfect Results
Choose fresh, flavorful ingredients to ensure the best results. Look for beets and sweet potatoes that are heavy for their size and have a deep, rich color.
Roast the beets and sweet potatoes until they're tender and lightly caramelized, but still retain some of their natural texture. Over-roasting can make the soup too sweet and mushy.
Use the right amount of chicken broth and heavy cream to achieve a creamy, velvety texture. Too much liquid can make the soup too thin, while too little can make it too thick.
Use an immersion blender or a regular blender to puree the soup until smooth. Be careful not to over-blend, as this can create a soup that's too thin and lacks texture.
Add a splash of heavy cream or half-and-half to give the soup a rich, creamy texture. You can also use whole milk or a non-dairy milk alternative if you prefer.
Garnish the soup with a sprinkle of fresh thyme or a dollop of sour cream to add a pop of color and freshness. You can also use other herbs like parsley or chives if you prefer.
Experiment with different spices and seasonings to add depth and complexity to the soup. Some options include nutmeg, cumin, or smoked paprika.
Serve the soup with a side of crusty bread or a green salad to make it a filling and satisfying meal. You can also add some protein like cooked chicken or bacon to make it more substantial.
Common Mistakes to Avoid
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Over-Roasting the Vegetables:
Fix: Roast the beets and sweet potatoes until they're tender and lightly caramelized, but still retain some of their natural texture. Check on them every 10-15 minutes to avoid over-roasting.
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Not Using Enough Liquid:
Fix: Use the right amount of chicken broth and heavy cream to achieve a creamy, velvety texture. You can always add more liquid if needed, but it's harder to remove excess liquid from the soup.
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Not Blending the Soup Carefully:
Fix: Use an immersion blender or a regular blender to puree the soup until smooth. Be careful not to over-blend, as this can create a soup that's too thin and lacks texture.
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Not Seasoning the Soup Enough:
Fix: Season the soup with salt and pepper to taste. You can also add other seasonings like nutmeg or cumin to add depth and complexity to the soup.
Variations & Substitutions
Add a diced jalapeño or serrano pepper to the soup for an extra kick of heat. You can also use red pepper flakes or hot sauce to add some spice.
Replace the chicken broth with a vegetable broth and use a non-dairy milk alternative like almond or soy milk. You can also use vegan cream or coconut cream to add richness to the soup.
Add some smoked paprika or liquid smoke to the soup to give it a smoky flavor. You can also use bacon or pancetta to add some smokiness to the soup.
Use gluten-free chicken broth and be sure to check the ingredients of any store-bought broth or cream to ensure they are gluten-free. You can also use gluten-free flour to thicken the soup if needed.
Add some fresh herbs like parsley, basil, or cilantro to the soup for a burst of fresh flavor. You can also use dried herbs like thyme or oregano to add some depth to the soup.
Strain the soup through a fine-mesh sieve or cheesecloth to remove any solids and create a clear soup. You can also use a clarifying agent like egg whites or gelatin to clear the soup.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. Be sure to keep it away from direct sunlight and heat sources.
The soup can be stored in the refrigerator for up to 3 days. Be sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The soup can be frozen for up to 3 months. Be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze the soup in individual portions for easy reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the soup?
Yes! The soup can be frozen for up to 3 months. Be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. You can also freeze the soup in individual portions for easy reheating.
Is this soup gluten-free?
Yes! This soup is naturally gluten-free, as long as you use gluten-free chicken broth and check the ingredients of any store-bought broth or cream to ensure they are gluten-free. You can also use gluten-free flour to thicken the soup if needed.
Can I make this soup in a slow cooker?
Yes! You can make this soup in a slow cooker. Simply roast the beets and sweet potatoes, then add them to the slow cooker with the remaining ingredients and cook on low for 4-6 hours or high for 2-3 hours.
Can I add other ingredients to the soup?
Yes! You can add other ingredients to the soup to suit your tastes. Some options include diced chicken or bacon, chopped fresh herbs, or a splash of cream or milk. Be sure to adjust the seasoning and spices accordingly to balance out the flavors.
How do I reheat the soup?
You can reheat the soup in the microwave or on the stovetop. Be sure to heat it to an internal temperature of 165°F (74°C) before serving. You can also reheat it in a slow cooker on low for 1-2 hours.
Can I serve this soup at a dinner party?
Yes! This soup is perfect for serving at a dinner party. You can make it ahead of time and reheat it as needed. You can also serve it with a variety of toppings, such as croutons, chopped fresh herbs, or a dollop of sour cream.
Is this soup suitable for a special diet?
This soup is suitable for a variety of special diets, including gluten-free, vegetarian, and vegan. However, be sure to check the ingredients of any store-bought broth or cream to ensure they are suitable for your diet. You can also modify the recipe to suit your specific dietary needs.
creamy roasted beet and sweet potato soup with garlic and thyme
Ingredients
- 2 large beets, peeled and chopped
- 2 large sweet potatoes, peeled and chopped
- 4 cloves garlic, minced
- 2 sprigs fresh thyme, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the beets and sweet potatoes. Place the chopped beets and sweet potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 30 minutes, or until tender.
- Saute the onion and garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the roasted vegetables and broth. Add the roasted beets and sweet potatoes, vegetable broth, and chopped thyme to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Puree the soup. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
- Stir in the heavy cream. Stir in the heavy cream and cook over low heat for 5 minutes, or until heated through.
- Season and serve. Season the soup with salt and pepper to taste. Serve hot, garnished with additional thyme if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: The soup can be made up to 2 days in advance and refrigerated or frozen.
- Substitution: Swap the heavy cream for half-and-half or whole milk for a lighter version.
- Pro tip: For an extra creamy soup, add 1/4 cup of grated Parmesan cheese and stir until melted.
