Chilled Beet Soup

This post may contain affiliate links.

Creamy chilled beet soup is a refreshing vegetarian and gluten free recipe. It’s perfect for a spring or summer appetizer!

Chilled Beet Soup

After creating the amazingness that is Beet Hummus, (now my favorite snack, I’m totally addicted!) I became obsessed with making other recipes with roasted beets.

Beet Soup Recipe

As I was chatting with my friend that works at my favorite neighborhood spot, Queenstown Public House, he mentioned they were wanting to add a chilled soup to their appetizer list for the summer.

Since I was on my “I want to put beets in everything” kick at the time, I suggested a chilled beet soup. Then I thought to myself, “I should make that for the blog” and so I did!

Chilled Beet Soup

As soon as I made it and began to slurp it up, I immediately envisioned little shot glasses of this chilled soup served at a summer party, cool, refreshing and delicious!

It would also make a beautiful start to a Mother’s Day Menu this weekend.  Yes, Mother’s Day is Sunday, go buy your Mom something amazing because Mom’s are the best! 🙂

Chilled Beet Soup Ingredients

Chilled Beet Soup Ingredients

  • 1 lb beets (peeled & quartered)
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 cup greek yogurt
  • ½ cup vegetable stock
  • 2 cloves garlic
  • 1 lemon (juiced)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh dill (garnish)

Chilled Beet Soup Instructions

Preheat the oven to 450°F.

Place the  beets in a “foil basket” with the olive oil and balsamic vinegar.

Beet Soup Recipe

Wrap the foil around the beets and place in the oven for 45-60 minutes.

Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.

Beet Soup Recipe

Place the beets in a food processor with the greek yogurt, vegetable stock, garlic, lemon juice, salt and pepper.

Chilled Beet Soup Recipe

Blend until smooth and creamy.

Beet Soup Recipe

Place in the refrigerator and chill for 30-60 minutes.

Chilled Beet Soup

Serve with a sprinkle of fresh dill.

Roasted Beet Soup

Chilled Beet Soup
5 from 1 vote
Print

Chilled Beet Soup

Creamy chilled beet soup is a refreshing vegetarian and gluten free recipe. It's perfect for a spring or summer appetizer!

Course Appetizer, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration Time 1 hour
Total Time 2 hours
Servings 4 cups soup
Calories 119 kcal
Author Whitney Bond

Ingredients

  • 1 lb beets peeled & quartered
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 cup greek yogurt
  • ½ cup vegetable broth
  • 2 cloves garlic
  • 3 tbsp lemon juice freshly squeezed
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp fresh dill garnish

Instructions

  1. Preheat the oven to 450°F.

  2. Place the beets in a foil basket with the olive oil and balsamic vinegar.

  3. Wrap the foil around the beets and place in the oven for 45-60 minutes.
  4. Remove from the oven, open the foil and allow the beets to cool 10-15 minutes.
  5. Place the beets in a food processor with the greek yogurt, vegetable broth, garlic, lemon juice, salt and pepper.

  6. Blend until smooth and creamy.
  7. Place in the refrigerator and chill for 30-60 minutes.