Posted in Gardening, Recipes

Roasted beetroot balsamic vinegar thyme soup! Vegan & Gluten-free! :)

Yesterday afternoon, I pulled a few large Summer beets from our garden. They were very huge! One was even 1150 kg, with peel on, but with leaves & stalks removed! Ooh yes! I was worried that they didn’t taste as well as the young one’s 2 months ago but they were just perfect, that sublime mild beet flavor & the skin wasn’t though at all! πŸ˜‰ Yay!

This soup is a thicker soup but ooh so delicious. It has a milder sweeter flavor with the roasted balsamic vinegar & with the roasted beets. You can taste a hint of young fresh thyme. This sounds wonderful, right? If you like a smoother soup, just Vitamix it!

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Recipe: For a whole lot of filling thicker soup!


1500 grams fresh beets, cleaned, skin & top removed with plastic gloves on, cut up into smaller chunks, weighted when peeled & cut up!

2 tablespoons, cleaned finely cut up fresh thyme, big stalks removed

Maldon sea salt

black pepper

1600 ml of vegan gluten-free hot vegetable stock

2 fat shalots, peeled & finely cut up

a fruity extra virgin olive oil: 2 tablespoons

a good aged balsamic vinegar : 2 tablespoons


  1. Preheat your oven to 200Β° C ( 400 F ) for 10 minutes.
  2. Take a large non-stick oven roasting pan & place your cut up beets all in 1 layer in it. Scatter with the fresh thyme pieces. Drizzle 2 tablespoons of that fruity evoo all over it. Now, drizzle your 2 tablespoons of aged balsamic vinegar all over the beet chunks. Season with some sea salt flakes & about 12 grins of black pepper. With gloves on, mingle everything together & place into the center of the hot oven & roast for about 30 minutes, until cooked through or softer. When you open your oven door you house will smell amazing!
  3. Take a large cooking pot & heat up on high heat. When hot, add a few drizzles of that same fruity evoo. Now, add chopped shalots & fry until golden & cooked through. Season with some sea salt & black pepper. Add 1300 ml hot stock & stir. Add roasted beets & mix with an immersion blender. Now, you will end up with a thicker soup. You just look at the above picture. Ladle your soul into lovely white soup bowl & enjoy it with a good slice of lovely bread smeared with vegan butter. This way you can use your bread to soak up the last soup into your bowl! Yum yum yummmm! Leftovers, put it in the fridge, please! πŸ™‚Β β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!



Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

22 thoughts on “Roasted beetroot balsamic vinegar thyme soup! Vegan & Gluten-free! :)

  1. Save me one large bowl for the dinner, Sophie. It looks so fresh and tasty. Gorgeous dark purple colour.

  2. This is something I want to try once our heat wave stops. Too hot to roast or bake anything lately.

    1. Summer didn’t stop me from roasting my mixed veggies! Summer is over here & fall is starting to come,….:(

      1. It’s been over near or over 30C here. Yesterday 35C but cooler weather is predicted for Thursday. I’ve been drying apples and plums with a dehydrator and that’s made the house hotter.

      2. I have lots of beets to try with all your recipes, too. Wednesday the heat will be bearable.

  3. Volgens mij is dit een superlekkere soep. En de foto’s zijn zo mooi !


    Verstuurd vanaf mijn inniePad

    > Op 6-sep.-2015 om 12:10 heeft Sophies Foodie Files het volgende geschreven: > > >

    1. yes, Annie & the salts too but not in this lovely soup recipe! I know that they are both all very healthy! πŸ˜‰

  4. We made your lovely delicious soup yesterday evening, dear friend!
    We both loved it so much! It is very well-flavoured, like all of your tasty recipes before! πŸ™‚ xxx

  5. A fantastic idea roasting beets & then, making a lovely soup out of them!
    Double yum yum! xxx

  6. Those are amazing beets Sophie!! You’re such a city farmer! You make me want to get out and revive our little garden too! fun post!

  7. Wow, that is a huuuuuge beet!! I absolutely LOVE the sound of this soup, and will be filing the recipe away for Fall. My chef at work has been making a beautiful borscht lately, and I just love the tangy/sour taste from the vinegar. I feel like this would be similar, and I can’t wait to try it!!

    1. It is more a bit sweet with the dark balsamic vinegar but not too much, just right! So it is not tangy!

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