Soups

October 21, 2021

Creamy Vegan Beet Soup

This Creamy Vegan Beet Soup is ultra smooth and creamy. It's filled with earthy beet flavor, and balanced out with potatoes, garlic, and leeks. This soup is great for a cozy weeknight dinner.

Creamy Vegan Beet Soup

I'm absolutely in love with the color of this soup! Is it just me, or do beets make the most beautiful dishes?!

This soup is so fun to eat, not only because it's pretty though, because it is deliciously creamy. It's sometimes hard to make a thicker soup with an ingredient like beets. But with a few other key ingredients, this soup becomes uber thick and creamy.

This soup is also customizable. If you want some chunks in your soup, feel free to only blend half of the veggies and leave some veg whole. If you love a smooth soup, blend everything!

Why I love Creamy Vegan Beet Soup

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
  • Perfect main dish or side — this soup is pretty hearty but can also be served as a first course before a larger meal
  • Beautiful color— there's something so fun about eating pink food. This soup is a stunning magenta that you'll love pouring into your bowl

Creamy Vegan Beet Soup

Ingredient Notes

  • Beets: You'll need raw beets for this recipe. Don't use canned beets.
  • Russet Potatoes: You could also use yellow potatoes if you would like.
  • Leek: Leeks add a sweet flavor and a depth to this soup. Save some for a garnish at the end.
  • Garlic: Feel free to adjust the amount up or down - if you like garlic you could easily add several more cloves for a strong garlic flavor.
  • Red Onion: you can sub yellow or white. I used red to complement the red beet color.
  • Non-Dairy Milk: I used almond milk, but any unsweetened non-dairy milk will work well.
  • Salt & Pepper: use liberally, to taste.

Creamy Vegan Beet Soup

How to make Creamy Vegan Beet Soup

Step 1. Coarsely chop the potatoes, beets, leek, and onion. Slice the garlic. No need to finely chop any of these veg, you'll end up pureeing them later.

Step 2. Sauté the veggies in a pot for 10 minutes, adding a splash of milk if they start to stick.

Step 3. Add the remaining milk. Simmer on medium high for 20 minutes, or until the potatoes are tender.

Step 4. Remove from the heat. Reserve 1 cup of chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!

Recipe Prayer

Thank you God for this soup. Thank you for beets that have a bright color that adds beauty to our lives. Amen.

Creamy Vegan Beet Soup

Frequently Asked Questions

Can I use yellow beets instead?

Yellow beets will create the same delicious flavor as red, but the color of the soup will be a brown color instead of the pink of this soup. If you don't care about color, go ahead and use yellow!

What makes this soup creamy?

Potatoes are the secret ingredient here. They don't add tons of flavor but when cooked they are soft and create an incredible thick and creamy texture.

What should I use to blend the vegetables?

A food processor, blender, or immersion blender will all work to blend the veggies. If you have one of the three you are good to go!

What type of non-dairy milk should I use?

You can use any non-dairy milk you have on hand. Make sure it is unsweetened though.

Creamy Vegan Beet Soup

Related Recipes

Love beets? Try these beautiful beet recipes next:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Creamy Vegan Beet Soup

This Creamy Vegan Beet Soup is ultra smooth and creamy. It's filled with earthy beet flavor, and balanced out with potatoes, garlic, and leeks. This soup is great for a cozy weeknight dinner.

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

40

min

total:

45

min

Ingredients

  • 3 Medium Beets
  • 2 Large Russet Potatoes
  • 1 Large Leek
  • 4 Cloves of Garlic
  • 1 Red Onion
  • 4 Cups Non-Dairy Milk
  • Salt & Pepper to taste

Instructions

  1. Coarsely chop the potatoes, beets, leek, and onion. Slice the garlic.
  2. Sauté the veggies in a pot for 10 minutes, adding a splash of milk if they start to stick.
  3. Add the remaining milk. Simmer on medium high for 20 minutes, or until the potatoes are tender.
  4. Remove from the heat. Reserve 1 cup of chunks, if desired. Bend in a food processor until smooth, then add in the remaining chunks. Top with chopped leeks, if desired. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography