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The Best Beet Soup-blue-bowl-micro greens

Vegan Beet Soup Recipe

This Vegan Beet Soup recipe highlights fresh garlic and tarragon. It's a beautiful culinary combination according to the Vegetarian Flavor Bible, and it's proven to be true in this delicious soup.

Course Appetizer
Cuisine American
Keyword recipes using tarragon, soup with beets, vegan soups
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings 6
Calories 144 kcal
Author Valentina K. Wein


  • 2 pounds fresh beets with their greens intact (about 4 large beets)
  • 3 tablespoons extra virgin olive oil, divided
  • 1 cup yellow onion, roughly chopped
  • 1 tablespoon plus 2 teaspoons garlic, minced
  • 1 tablespoon dried tarragon
  • salt and freshly ground black pepper


  1. Remove the greens from 3 of the beets, wash them thoroughly and tear them in half. Add them to a large stock pot and pour enough water over them to cover, about 3 quarts.
    The Best Beet Soup-beet greens-water-pot
  2. Bring to a boil, then reduce to a simmer and cover. Simmer the stock for 45 minutes. Strain into a couple of large pitchers or bowls and set aside. (It will be a yellow/green/brown color -- not pink like the beets.)
  3. Slice off the root and tip ends of the beets, peel them, and roughly chop them into into bite-sized pieces. Set aside. (The pink stain will go away within an hour or so, but if you don't want your hands to stain, wear kitchen gloves.)

  4. In the same stock pot, over medium heat, add 2 tablespoons of the olive oil, the onions and garlic. Let this cook, stirring a bit, until the onions are soft, 5 to 10 minutes.
  5. Add the tarragon and stir. Once it's very aromatic, after about 30 seconds, add the chopped beets and cook, stirring a bit, for about 5 minutes.
  6. Pour in 6 cups of the beet stock. (Save the rest for another soup!) Bring it to a boil, cover and reduce the heat to low. Simmer until the beets are very tender, about 45 minutes.
  7. In two batches, pour the mixture into a very powerful blender and purée until it's as smooth as possible.
  8. Pour the puréed soup back into the pot and season generously to taste with salt and pepper, and gently stir in the remaining tablespoon of olive oil. (Here's How to Season to Taste.)