Home » BLOG » Cold Beet Soup

Cold Beet Soup

It’s HOT this week.  But I’m still trying to find ways to eat soup/broth.  So I decided to try a cold soup this week.  I saw a recipe for cold beet soup on Health, Home and Happiness recently that sounded easy and good.  And I had some beets to use up.  So I gave it a try yesterday.  It was very easy to make.  And I thought it was really good!  I knew it might not go over well with Justin or Rebecca…and I was right.  Justin managed about 3 bites.  Rebecca actually didn’t mind it too much.  She ate some.  I was surprised since normally she won’t eat pureed things.  It did make a fairly small amount.  I have about a pint leftover for me after I was the only one that ate much last night.  I didn’t quite make a full batch since I only had 3 beets.  I adjusted the rest of the ingredients accordingly.  I think this has great flavor.  It doesn’t taste like beets at all to me…more like carrots.  Another great way for me to get veggies and broth in my diet that are super easy to digest…pureed.  And no fuss…I can eat the leftovers cold 🙂  I didn’t add the cream since I’m avoiding dairy right now.  And I only seasoned it with salt and garlic powder.

Edited 7/23/11 – I had this for breakfast today with leftover taco meat and diced avocado.  SO GOOD!  I’m already anxious to make another batch 🙂

Cold Beet Soup

4 medium beets, peeled and chopped
4 carrots, peeled and chopped
3 cups stock, or more to thin the soup as desired (I used homemade chicken stock)
½ teaspoon sea salt, or to taste
¼ teaspoon pepper (I didn’t add any)
¼ teaspoon cayenne pepper (optional) (I didn’t add any)
¼ cup fresh dill, finely chopped (optional) (I didn’t add any)
2 cloves garlic (add more to taste) (I used garlic powder)

Cultured cream, to serve (optional)

Place the beets, carrots, and stock in a crock pot. Cook on low 8 hours or high 4 hours, until the beets are soft. Add remaining ingredients and puree in a food processor or blender (I just used my immersion blender right in the crockpot). Add more stock to thin as desired. Chill well and serve topped with yogurt or cultured cream as desired.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.


  1. Sara says:

    I saw this on HH&H, too. It certainly looks and sounds good. I’m not sure I could do a cold soup, though… I’ve tried gazpacho before and wasn’t crazy about it being cold even though the flavor was great. I should try a cold soup again sometime, though, as my tastes have/are changing, I might find I could enjoy it at some point.

  2. The Voogts says:

    I love cold soup. But then again I’m weird when it comes to food. If I like something, I could eat it in any form…hot, cold, fresh, leftover, stale even. If I like a food I like it 🙂 I eat most of my leftovers cold. I love cold split pea soup when it’s super thick. Growing up I liked mac ‘n’ cheese better cold the next day than fresh 😛 So cold soups are a big hit for me. Even if they aren’t meant to be cold. I eat them that way anyway most of the time.

Leave a Reply

Your email address will not be published. Required fields are marked *