beetroot and feta soup

Beetroot and Feta Soup

January 29, 2019

Prep Time: 45 minutes

Cooking Time: 20-30 minutes

Serves: 2-3


This soup recipe is a very interesting one because you can have it both hot and cold. If you want to have it chilled, you’ll have to be patient and let it cool down. It tastes great both ways, so you can pick whatever suits your fancy.


If you love beetroot, you’ll love this soup because it has a strong punch of beetroot flavor. I do not like beetroot and I’ll have to say, this is not the recipe that managed to convert me. I only like beetroot when the earthy flavor has been toned down, to a bare minimum. I made some delicious beetroot brioche that I can definitely have again and again. This recipe, however, not so much of a hit. But part of learning is to try things you don’t like or you’ll never be able to grow.


The original recipe didn’t ask for roasted beets but I had to roast mine in the oven because to me the taste of raw beetroot is unbearable. You can skip the roasting part and straight away pan fry the beetroots if you want more of that earthy beetroot flavor.


beetroot soup loaded with feta



  • 2 medium sized Beetroots
  • 3 medium sized Tomatoes
  • 3-4 cloves Garlic
  • 1 medium Red Onion
  • 2 tablespoon Oil
  • 250ml Chicken or Vegetable Stock
  • Salt to taste
  • Black pepper to taste
  • 50-75g Feta cheese (more if you like)



  1. Peel the beetroot and chop them into quarters. Do the same with the tomatoes. Rub oil and some salt over them. Put them in the oven for 30-45 minutes at 200°C. The tomatoes should be pulpy and the beetroot should be soft to touch. Keep an eye on them and take the tomatoes out earlier if you feel they are well cooked.
  2. Once out of the oven, let it cool down slightly before you blend the beetroot and the tomatoes. The puree should smooth.
  3. Chop the onion and garlic and put them in a hot pan with oil. Sauté the onions until they are translucent.
  4. Add the beetroot and tomato puree to the pan along with the stock. Bring the soup to a boil and then lower the heat. Add salt and pepper and let it simmer for 8-10 minutes.
  5. Once the soup is thick enough, transfer it to a blender and blend until it is smooth. You can skip this step if you don’t mind the bite of the onions.
  6. If you’d like the soup chilled, then let it cool in the fridge. You can also have the soup straightway with some crusty bread. Make sure to add the feta right before you serve.


If you are looking for more soup recipes like this beetroot soup, then check out my Cream of Mushroom Soup and Tomato Soup recipes, both of which are fabulous!