Mary Berry Beetroot Soup

There’s something earthy and grounding about this soup. It reminds me of cold walks home in November, cheeks pink from the wind, hands wrapped around a warm mug of something simple and nourishing. Mary Berry’s beetroot soup has that quiet magic — nothing flashy, just really good ingredients that come together in a way that makes you feel… settled. Like someone put a blanket over your shoulders without saying a word.

It’s a soft sort of soup. The colour is loud, yes, but the flavour is gently sweet, a little tangy from the vinegar, and balanced out with those garlicky goat’s cheese croutons. It’s one of those recipes that doesn’t beg for attention — but still earns it.

Why You’ll Love It

• The colour alone will cheer you up — like edible velvet.
• It’s easy to make — one pan and a blender, that’s it.
• Warming, but not heavy — perfect for lunch or a light dinner.
• Goat cheese croutons = actual heaven — sharp, creamy, crispy.
• Freezes beautifully — make a batch now, thank yourself later.
• Genuinely good for you — beets are little nutrient powerhouses.

Ingredients

• 500g cooked beetroots (about 2 vacuum packs), chopped into chunks
• 1 large onion, diced
• 1 garlic clove, crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 750ml vegetable stock
• Salt and black pepper, to taste
• A small handful of fresh herbs (parsley, basil, or mint), chopped

For the croutons:

• 4 slices of baguette
• Olive oil for brushing
• 1 garlic clove, peeled and halved
• 1 small goat cheese (Capricorn works well), cut into 4 rounds
• 4 sage leaves, finely sliced

How to Make It

Soften the base:

Heat the olive oil in a large pan over medium heat. Add the chopped onion and let it cook gently until soft and translucent — about 5 to 7 minutes. Stir now and then, don’t let it catch.

Wake up the flavour:

Add the crushed garlic and cook for another minute, just until fragrant. Then in go the beetroot chunks, balsamic vinegar, and stock. Bring it all to a gentle boil.

Simmer into softness:

Lower the heat and let everything bubble gently for 15 minutes. The beets should be tender enough to mash with a spoon. I sometimes stir while staring out the window — very therapeutic.

While that simmers — prep your croutons:

Lay the baguette slices on a tray, brush both sides with olive oil, and pop into the oven at 200°C (gas 6) for about 10 minutes, or until they’re golden and crisp.

Add the toppings:

Rub the hot croutons with the cut side of your garlic clove (it melts right in), top each with a slice of goat cheese and some sliced sage. Bake again just until the cheese softens — about 4–5 minutes.

Blend and season:

Use a stick blender straight in the pan (or carefully transfer to a blender — watch the steam!). Blitz until smooth and velvety. Season with salt and pepper to taste.

Serve it up:

Ladle the soup into bowls, crown each with a cheesy crouton, and scatter with fresh herbs. That first spoonful always surprises me — so simple, so comforting.

Common Mistakes and How to Dodge Them

Why is my soup too sweet?
Beetroot is naturally sweet — the vinegar helps balance that. If it still feels sugary, add a squeeze of lemon or a pinch of salt to round it out.

My soup’s too thick — what now?
Just stir in a splash more stock or water until it’s the consistency you like. It’s not a purée, after all.

Why does the soup taste flat?
It probably needs salt. Or herbs. Or both. Beetroot needs a little help to shine — don’t be afraid to tweak it.

Croutons burned again. What gives?
They go from golden to charcoal quickly — check at 8 minutes, not 10. Also, sage can crisp fast, so don’t overdo the second bake.

Storage and Reheating

• Fridge: Keeps well in a sealed container for up to 4 days. The flavours actually get better.
• Freezer: Let it cool completely, then freeze in portions. Lasts up to 3 months.
• Microwave: Reheat in short bursts, stirring in between. About 3–4 minutes.
• Stovetop: Gently warm over low heat, stirring occasionally — don’t boil it.
• Oven: Not really necessary for soup, unless you’re reheating it in a casserole dish at a very low temp. Stick with the hob.

Frequently Asked Questions

Can I use raw beets instead of cooked?
Yes — just roast or boil them first. You need them fully cooked before blending.

Can I skip the goat cheese croutons?
Sure, but they really do make the soup. Try feta or a dollop of sour cream instead.

Is this vegan?
Without the croutons, yes. Use a vegan cheese or nut cream if you want to keep that rich finish.

Can I serve this chilled?
Oddly enough, yes. It’s actually lovely cold in the summer — garnish with mint and a swirl of yogurt.

Nutrition Facts (Per Serving):

• Calories: 178
• Fat: 9.6g
• Carbs: 18.5g
• Protein: 5.2g
• Sugar: 11.9g
• Sodium: Moderate (depends on your stock)

Try More Mary Berry Recipes:

• Mary Berry Lentil Soup
• Mary Berry Broccoli And Stilton Soup
• Mary Berry Asparagus Soup Recipe