This air fryer roasted beetroot soup is hearty blend of roasted red beets, tomatoes, onion and garlic. Ready in just 30 minutes, it's an easy, hassle-free meal perfect for any time of the year. Serve it on Valentines day or just keeping it easy on a busy evening!
You know how much I love easy, hands-free recipes, right? Well, this vegan beet soup and roasted courgette soup are just that. I simply roast the garlic, beets, tomatoes and onion in the air fryer. And then blend them with stock to make the most delicious, vibrant soup. It's that easy and straightforward.
If you don't have an air fryer, you can still make roasted beetroot soup. Add them all into a roasting tin, and bake until they're roasted and tender. Blend to a smooth and creamy soup.
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Why you'll love this Soup?
- Dietary Friendly: This soup is totally vegan.
- Quick and Easy: Ready in around 30 minutes. Let the air fryer handle the roasting, and then blend it up using a hand blender or stand blender.
- Budget-friendly: It uses basic ingredients.
- Versatile: Perfect to make on a busy weeknight, weekend or holiday celebrations like Christmas and Thanksgiving.
- Scale up / down: Its simple to make for 2 or scale it to up for an army.
Ingredients
- Tomatoes: I prefer ripe, juicy vine tomatoes, but any variety works. Use what you have; plum, cherry, or heirloom.
- Beetroots: I use Fresh Red Beets that bring earthy sweetness. Feel free to mix red and golden varieties for a colourful twist. If you have plenty - make air fryer beet chips - they are so good!
- Garlic: Adjust to taste
- Onion: Opt for white onion as they don't change the color of the soup. You can also use red, brown or shallots - based on your preference or what's in your kitchen.
- Any Stock: Vegetable, or even mushroom stock.
- Rosemary: Fresh or dried rosemary imparts a fragrant, herbal note. Adjust quantity based on your preference.
- Salt and Pepper: Season to taste.
- Olive Oil: A drizzle to roast the veggies.
- Cream (vegan or dairy): I use dairy cream or vegan alternative. Coconut milk work too. Opt for what suits your taste and dietary preferences.
Topping Variations
Consider topping it with roasted pumpkin seeds, a sprinkle of grated cheese, or crumbled feta. Along with it, also add fresh herbs like parsley, chive, or basil.
How to Make This Air fryer Roasted Beetroot Soup? Step by Step
Step 1. Toss the tomatoes, beetroot, garlic and onion, rosemary(if using any) in olive oil, salt and pepper. Then place it the air fryer basket.
Step 2. Air fry at 180C for 15 minutes or until roasted and tender.
Step 3. Discard rosemary. Transfer to a pot with the stock.
Optional - If you feel the beets are still a bit firm, only then cook for 10 minutes on the stove.
Step 4. Either using an immersion blender process until smooth.
Stir in cream and serve with toppings!
Sandhya's Top Tips
- Cook Beets well: Beets generally require a bit more time to cook compared to other ingredients. To expedite the cooking process, I always chop them into smaller pieces. Alternatively, I suggest roasting the beets for a few minutes before adding the remaining ingredients.
- Don't over use the beets in the soup: While beets add a rich flavour to the soup, resist the temptation to use too much, as it can lead to an overly sweet taste. Balance is key for a well-rounded and savoury soup.
- Garlic: Squeeze the garlic from the bulb and add to the stock before pureeing.
- Fresh Herbs for a Finishing Touch: Add a sprinkle of fresh herbs like basil or parsley just before serving.
What to Serve with This Roasted Beetroot Soup?
I love serving roasted beet soup with air fryer croutons, and a drizzle of vegan cream or greek yogurt and parsley. For an extra crunch, pair it with crusty garlic bread or instant pot garlic knots.
For a change, I also serve alongside a light salad like a mayo-free coleslaw.
Storing Leftovers
- Fridge: Let the roasted beet soup cool, then store in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave until hot.
- Freezer: Freeze cooled beetroot soup in freezer-safe containers or souper cubes for up to 3 months. Thaw overnight in the fridge and reheat well before serving.
Recipe FAQ's
Roasting! It brings out the natural sweetness of beetroot and tones down the earthiness. That’s exactly why I roast the beets in the air fryer—it really helps deepen the flavour of the soup.
Beetroot goes really well with tomato and garlic—they bring out its earthy sweetness beautifully. I also love pairing beetroot with carrot and ginger. The sweetness from the beets and carrots, along with the warmth from ginger, makes it a cosy, nourishing soup that's perfect for cold days.
Once cooled, you can store roasted beetroot soup in an airtight container in the fridge for up to 4 days. Just reheat until piping hot before serving.
Leftover beetroot soup is super versatile! Use it as a pasta sauce, stir it into casseroles, or even mix it into stews for an extra boost of flavour and nutrition.
To avoid stained hands when handling beetroot, just pop on a pair of rubber gloves while peeling or chopping. It makes clean-up so much easier!
More Easy Vegetarian Soup recipes to make you feel cozy
Ingredients
- 3 tomatoes halved (about 500g)
- 1 beetroot cut into wedges (about 300g)
- 3 cloves garlic
- 1 white onion cut into wedges
- 2 cup vegetable stock about 450ml
- 1 stalk of rosemary
- Salt and Pepper to taste
- 2 tablespoon olive oil
To serve
- ¼ cup cream vegan or dairy cream
- Croutons to serve
- 1 tablespoon parsley
Instructions
- Toss the tomatoes, beetroot, garlic and onion, rosemary( if using any) in olive oil, salt and pepper. Then place it the air fryer basket. Remember to keep the tomato cut side up.
- Air fry at 180C for 13-15 minutes or until roasted and tender. Discard rosemary.
- If you find the beetroot still has a bit of resistance, then add them to a pot along with the rest of the ingredients and the stock and cook on stove for 10 minutes. (Optional)
- Transfer to a blender jar with vegetable stock. Process until smooth. Alternatively use an immersion blender.
- Stir in 1 teaspoon cream in each bowl, add croutons, garnish with parsley and serve!
Notes
Tops Tips
- Cook Beets well: Beets generally require a bit more time to cook compared to other ingredients. To expedite the cooking process, I always chop them into smaller pieces. Alternatively, I suggest roasting the beets for a few minutes before adding the remaining ingredients.
- Don't over use the beets in the soup: While beets add a rich flavour to the soup, resist the temptation to use too much, as it can lead to an overly sweet taste. Balance is key for a well-rounded and savoury soup.
- Garlic: Squeeze the garlic from the bulb and then add to the stock, before pureeing.
- Fresh Herbs for a Finishing Touch: Add a sprinkle of fresh herbs like basil or parsley just before serving.
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