Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Roasted Beet and Potato Soup 4.4 (70) 56 Reviews 14 Photos I adapted this from a vegetarian soup while my twin toddlers were going through a soup-only phase. They love it. Luckily the rest of the family enjoys it too! It's a nice hearty puree, super-easy to put together, especially if you roast the potatoes and beets beforehand. Submitted by Kate Przybylo Updated on August 2, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 14 14 14 14 Prep Time: 20 mins Cook Time: 1 hr 50 mins Total Time: 2 hrs 10 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 cups diced potatoes 2 cups diced peeled beets olive oil, divided salt and ground black pepper to taste 1 stalk celery, diced 1 onion, diced 1 clove garlic, minced 4 cups chicken broth ½ teaspoon dried thyme 1 bay leaf 1 ½ cups whole milk 1 tablespoon lemon juice Directions Preheat oven to 375 degrees F (190 degrees C). Place the potatoes and beets into a baking dish, and drizzle with 1 tablespoon olive oil; season with salt and black pepper. Roast in the preheated oven until tender, about 1 hour; allow to cool. Heat 2 tablespoons of olive oil in a large soup pot over medium heat, and stir in the celery, onion, and garlic. Cook, stirring often, until the onion is translucent, about 5 minutes. Mix in the cooked vegetables, chicken broth, thyme, and bay leaf, bring to a boil, and reduce heat. Simmer until the celery is very tender, about 45 minutes. Remove from heat, and discard the bay leaf. Puree the mixture in the pot with an immersion blender until very well blended; stir in the milk and lemon juice to serve. Recipe Tip This also works with buttermilk in place of whole milk, or you could substitute skim if you wanted to cut the fat. I Made It Print 103 home cooks made it! Nutrition Facts (per serving) 166 Calories 9g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 166 % Daily Value * Total Fat 9g 11% Saturated Fat 2g 11% Cholesterol 6mg 2% Sodium 69mg 3% Total Carbohydrate 19g 7% Dietary Fiber 3g 10% Total Sugars 7g Protein 4g 8% Vitamin C 15mg 17% Calcium 93mg 7% Iron 1mg 6% Potassium 503mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.