💡 At a Glance
- The Soup: Ultra-creamy beet soup loaded with potatoes, juicy pear, and fresh ginger.
- Prep Time: Under 15 minutes of hands-on prep—perfect as a cozy meal-prep option for the week.
- Method: Blended till silky-smooth right in the Thermomix®, with a splash of vinegar to keep that pre-cooked beet color vibrant.
Don’t you love those chilly days when you’re craving a cozy, hearty bowl of soup that’s as stunning as it is satisfying? This vibrant beet soup is guaranteed to hit the spot!
Thanks to the Thermomix®, prep work is a total breeze. The soup gets blended into a wonderfully rich, velvety texture with barely any effort on your part.
The earthy beets paired with the subtle sweetness of fresh pear is an absolute match made in heaven, bringing so much incredible flavor to your bowl.
Why You’ll Love This Recipe:
- Takes just 10 minutes of active prep time
- A total showstopper thanks to its vibrant, bright color
- Super easy and foolproof to whip up in your Thermomix®
- Incredibly cozy and warming for chilly days
- An amazing flavor combo of sweet pear and spicy ginger
- Totally beginner-friendly for Thermomix newbies
- Fast and easy weeknight option thanks to pre-cooked beets
- Packed with simple, wholesome ingredients
My Top Tips for the Best Soup
Be sure to stick to the quick warming time for the beets in Step 6. This is key to protecting the heat-sensitive natural pigments (betanin) and keeping that gorgeous, brilliant red color.
Pour all the juice from the beet package right into the mixing bowl, too. It’s packed with natural color and gives your soup that extra pop of rich brightness.
That little splash of vinegar added at the very end isn’t just for balancing out the flavors—it also helps set and lock in that stunning shade!
Chop the potatoes and pear into uniform pieces (about 1-inch chunks). This ensures everything cooks through evenly and turns perfectly tender at the exact same time.
Can You Make This Ahead & Store It?
Yes! Soups are always fantastic for making ahead, making them absolute perfection for meal prepping throughout the week.
This beet soup keeps beautifully in the fridge—just cover it tightly and store for two to three days. Honestly, as it sits and reheats on the stovetop or in the microwave, the flavors meld together and taste even better the next day!
Easy Variations & Swaps
The Toppings: Have fun with your garnishes! Sprinkle on fresh herbs like microgreens, parsley, or dill, and top with a handful of toasted pumpkin or sunflower seeds for a lovely little crunch.
Make It Extra Creamy: If you don’t have crème fraîche on hand, feel free to swap in sour cream for both blending into the soup and adding that delicious creamy dollop right on top before serving.
Ingredients You’ll Need for Beet Soup
- 1 yellow onion
- 10 g (approx. 0.5 oz) fresh ginger
- 10 g (approx. 0.5 oz) olive oil
- 200 g (approx. 7 oz) potatoes
- 1 pear
- 800 ml (approx. 27 fl oz) vegetable broth
- ½ tsp salt (or to taste)
- ¼ tsp black pepper (or to taste)
- 500 g (approx. 17.5 oz) cooked beets (vacuum-packed)
- 1 tbsp vinegar (such as apple cider vinegar or white balsamic vinegar)
- 50 g (approx. 2 oz) crème fraîche or sour cream
For Garnish:
- Microgreens or fresh cress, parsley, or dill
- toasted seeds (like pumpkin seeds or sunflower seeds)
- crème fraîche
How to Make Beet Soup
Step-by-Step Instructions:
Start by peeling the onion and fresh ginger. Pop both into the mixing bowl and chop for 5 sec / speed 5. Use your spatula to scrape down the sides of the bowl.
Add the olive oil and sauté the onion-ginger mixture for 3 min / 120°C (250°F) / speed 1.
While that’s sautéing, peel the potatoes and cut them into roughly 1-inch pieces. Peel, core, and chop the pear into similar-sized chunks, then toss both the potatoes and pear into the mixing bowl.
Add the vegetable broth, salt, and pepper. Cook for 20 min / 100°C (210°F) / speed 1, until the potatoes are completely fork-tender. (Keep in mind the exact time can vary slightly depending on how big you chopped your potatoes!)
Take the pre-cooked beets out of the package, cut them into rough chunks, and add them to the mixing bowl along with all the juices from the pouch. Warm everything up briefly for 1 min / 100°C (210°F) / speed 1.
Next, add the crème fraîche and vinegar. Puree the soup for 30 sec / speed 5–9, gradually increasing the speed until it’s completely smooth and has a lovely, velvety texture.
Give it a quick taste and adjust with a bit more salt or pepper if needed. The fruity sweetness from the pear usually balances everything out beautifully, so you won’t need to add any extra sugar at all!
Ladle the beet soup piping hot into deep bowls, then garnish to your heart’s content with your favorite toppings.
Enjoy!
Alright, I hope you have so much fun making this recipe!
Looking for another cozy recipe to try? Check out this Creamy Potato Soup.
Cheers, Christoph
Vibrant Beet Soup
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Start cookingIngredients
Ingredients
- 1 Onion
- 10 g Ginger (approx. 0.5 oz)
- 10 g Olive oil (approx. 0.5 oz)
- 200 g Potatoes (approx. 7 oz)
- 1 Pear
- 800 ml Vegetable broth (approx. 27 fl oz)
- ½ tsp Salt or to taste
- ¼ tsp Black pepper or to taste
- 500 g Beets pre-cooked, vacuum-packed (approx. 17.5 oz)
- 1 tbsp Vinegar e.g., apple cider vinegar or white balsamic
- 50 g Crème fraîche or sour cream (approx. 2 oz)
For Garnish
- Cress, fresh parsley, or dill
- Toasted seeds e.g., pumpkin seeds or sunflower seeds
- Crème fraîche
Instructions
- 1 Onion, 10 g (approx. 0.5 oz) GingerPeel the onion and ginger. Place both into the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula.
- 10 g (approx. 0.5 oz) Olive oilAdd the olive oil and sauté for 3 min / 120°C (250°F) / speed 1.
- 200 g (approx. 7 oz) Potatoes, 1 PearMeanwhile, peel the potatoes and cut them into roughly 2–3 cm chunks. Peel and core the pear, then cut it into 2–3 cm chunks as well. Add the potato and pear pieces to the mixing bowl.
- 800 ml (approx. 27 fl oz) Vegetable broth, ½ tsp Salt, ¼ tsp Black pepperAdd the vegetable broth, salt, and pepper. Cook for 20 min / 100°C (210°F) / speed 1 until the potatoes are tender. The exact time will depend on the size of your potato chunks.
- 500 g (approx. 17.5 oz) BeetsRemove the pre-cooked beets from the package, cut into rough chunks, and add them to the mixing bowl along with all the juice from the package. Warm through for 1 min / 100°C (210°F) / speed 1.
- 1 tbsp Vinegar, 50 g (approx. 2 oz) Crème fraîche or sour creamNext, add the crème fraîche and vinegar to the mixing bowl. Puree the soup for 30 sec / speed 5–9, gradually increasing the speed, until smooth and gorgeously velvety.
- ½ tsp Salt, ¼ tsp Black pepperTaste and adjust seasoning with extra salt or pepper if needed. The natural sweetness of the pear usually balances everything out, so no additional sugar is needed.
- Cress, fresh parsley, or dill, Toasted seeds, Crème fraîcheLadle the piping hot beet soup into bowl plates and garnish with your favorite toppings.Pro Tips: The short warming time for the beets in step 5 is key to protecting the heat-sensitive pigment (betanin) and keeping that stunning, bright color intact. Make sure to pour in all the juice from the beet package too—it’s packed with natural color and flavor! Finally, adding the vinegar at the end helps lock in and intensify that vibrant ruby hue.
