Roasted Beet Soup Recipe with Blue Cheese

Roast beetroot soup with 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


Try this beetroot soup then check out plenty more beetroot recipes here. Then make one of our best soup recipes, and make homemade bread rolls to serve on the side.



  • 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.

Discover our best starter recipes here...

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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