Roasted Beet Soup Recipe with Blue Cheese

Roast beetroot soup with caramelised onion and blue cheese toasts

  • serves 6
  • Easy

Get your festive feast off to a vibrant start with our creamy beetroot soup topped with crunchy, cheesy mini sourdough toasts



  • beetroots 1kg, topped, tailed, scrubbed clean and cut into large pieces
  • red onion 1, cut into wedges
  • garlic 3 cloves
  • thyme ½ a small bunch, plus a few leaves
  • vegetable stock 500ml
  • crème fraîche 100ml
  • lemon ½, juiced


  • sourdough 3 slices, cut in half
  • caramelised onion chutney 4 tbsp
  • blue cheese 150g
  • walnuts a handful, roughly chopped


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the beetroot, red onion and garlic into a roasting tin, pour in 150ml of water, season well and scatter over the thyme. Cover with a double layer of foil and put into the oven for 1 hour 15 minutes or until the beetroots are very tender to the point of a knife. 

  • Step 2

    Remove the foil, then peel the beetroots and discard the skin, then chop into small pieces. Put into a pan with the onion, garlic and vegetable stock, bring to the boil then use a hand blender to whizz until completely smooth, or ladle into a blender and whizz. Season, then stir in the crème fraîche and lemon juice, and whizz again. Keep warm.

  • Step 3

    Heat the grill to high. Put the bread pieces onto a baking tray and toast on either side. Spread each piece with the chutney and then add a piece of blue cheese, some thyme leaves and walnuts. Grill until melted.

  • Step 4

    Spoon the soup into bowls and top with the toasts.

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Nutritional Information

  • Kcals 442
  • Fat 19.4g
  • Saturates 10.8g
  • Carbs 42g
  • Sugars 23.1g
  • Fibre 6.4g
  • Protein 15.1g
  • Salt 1.5g